NZ Woman's Weekly

Pesto pinwheels

  • Servings


These super quick pinwheels compliment winter soups perfectly.

  • 2 cups self-raising flour
  • 1 cup grated cheese
  • 50g butter, grated
  • 1 tsp sea salt
  • 1 tbsp fresh chopped parsley
  • ¾ cup milk
  • 2 tbsp pesto

1 Preheat oven to 190ºC. In a large bowl, combine flour, cheese, grated butter, salt and parsley, and rub together with your fingertips to break up the butter.

2 Add the milk and mix with a butter knife until the dough forms a soft ball. Roll out the dough on a lightly floured bench to about 25cm x 10cm, spread with pesto and roll up.

3 Cut into 20cm rounds and place on a paper-lined baking tray and bake for 10-12 minutes or until puffed and golden.

About Jo Wilcox

"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See

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