These swirls came into existence completely out of improvisation. We had some people coming round and some ready-rolled puff pastry in the fridge, so we decided to rustle up something to serve as one of the appetizers and this was this result. I had seen plain cheese and tomato swirls before but I wanted these to be a little bit more special so I used some fragrant sun-dried tomatoes, feta cheese, some chopped spinach and Italian herbs to end up with the final result.
These delicious swirls are great for a picnic, lunch or a party treat! You can also be really creative with them and add your own touches, like other fresh or dried herbs, chilli flakes, cream cheese, or even some roasted red peppers. Overall, these serve as a way to use up pretty much anything you have in your cupboards and fridge as the puff pastry serves as a versatile yet irresistibly flaky and indulgent casing. I have enclosed a recipe for what I did exactly but feel free to swap and change to whatever suits you and it should turn out great!
- 1 sheet shop-bought puff pastry (or, if you would like to use homemade that is even better!)
- flour for rolling
- 1 tablespoons tomato puree
- 1 spring onion, chopped
- 100g grated feta cheese
- tbsp sun-dried tomatoes, chopped
- tbsp dried Italian herbs
- 75g chopped spinach
- 3 tablespoons milk (to glaze)
- Roll out the pastry to a rectangle shape (use flour if it is a little sticky).
- Spread with the tomato puree as if you were making a pizza. Sprinkle on the onions, cheese, sun-dried tomatoes and herbs.
- Roll the sheet of pastry so it looks like a ‘yule log’. Mark the pastry 1 finger space apart all along the log shape, then cut where you have marked.
- Lay the swirls on a lined tray about 2cm away from each other and glaze with the milk.
- Bake in the oven at 220 C / Gas 7 for about 20 minutes. Leave to cool and enjoy!