Use any leftover Christmas ham in these tasty pinwheels with ricotta, pesto and pine nuts. They are perfect to make for a picnic, snack or an easy Sunday supper. We have made our own pesto but you can use store bought if you prefer, you will need about ¼ cup basil or semi-dried tomato pesto.
Ham, Ricotta & Pesto Pinwheels
Serves: 12
Prep/Cook Time: 55mins, plus 20mins freezing
Skill Level: Easy
Ingredients
- 375g Carême All Butter Puff Pastry, defrosted
- ½ cup firmly packed fresh basil leaves
- 1 clove garlic, chopped
- ¼ cup pine nuts, lightly toasted
- ½ cup grated parmesan cheese
- 1 ½ tablespoons olive oil
- 1 tablespoon lemon juice
- 150g fresh ricotta cheese, crumbled
- 200g leftover leg ham, finely chopped
- 1 egg, lightly beaten
Method
- To make the pesto, place the basil, garlic and half of the pine nuts and parmesan in a small food processor or blender. Process until chopped finely. With motor running, gradually add the oil and lemon juice to make a smooth, thick pesto. Season with salt and pepper.
- Preheat oven to 200°C (180°C fan-forced). Line an oven tray with baking paper.
- Unroll the pastry and lay it horizontally in front of you on a sheet of baking paper. Spread the pesto over the pastry, leaving a 3cm border along the far long side. Brush the border with beaten egg. Sprinkle pesto with ricotta, ham and remaining pine nuts and parmesan.
- Starting at the opposite side to the 3cm border, carefully roll the pastry up as tightly as possible, pressing the edge with egg down firmly to seal. Roll in the baking paper and chill in the freezer for 15-20 minutes or until firm.
- Using a very sharp knife, trim and discard 1cm from each end. Cut remaining log into 12 equal slices. Place pinwheels on prepared tray, about 4cm apart. Brush the tops of each pinwheel with the egg. Bake for 30-35 minutes or until pastry is puffed and golden. Stand for 5 minutes before serving.
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