Vegan Holiday Cookbook by Katie Culpin

Author:Katie Culpin
Language: eng
Format: epub
Publisher: Skyhorse Publishing
Published: 2020-08-27T16:00:00+00:00

SAVORY SNACKS

PESTO PINWHEELS

SERVES 6–8

These festive wheels are great for kids and adults alike! They’re super easy to make, and you can get creative with different ingredients.

KALE PESTO

¾ cup pine nuts

2 cups packed kale leaves (2.85 oz)

1 clove garlic

½ lemon, juice and zest

¼ teaspoon salt

¼ teaspoon red pepper flakes

¼ cup olive oil

PINWHEELS

1 to 2 pastry sheets

Plant-based milk or oil, for brushing

Blitz all of the ingredients for the kale pesto except the oil in a food processor. Gradually add in the oil while blending. Scrape down the sides as necessary.

Preheat the oven to 350°F. To assemble the pinwheels, lightly defrost the pastry sheets. Spread half of the pesto mixture onto the pastry sheet, leaving about ½ inch around the side. Baste the edge with some plant-based milk or oil to make it stick. Roll up the pastry sheet and cut into ⅓-inch rounds with a sharp knife.

Place pinwheels on a tray lined with parchment paper. Bake in the oven for 30 to 35 minutes until puffy and golden brown.

TIP

Use any of the pesto recipes on page 118 to make these pinwheels. Pesto can be refrigerated for up to five days or frozen.

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