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 www.jowilcox.co.nzmore of this author