Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a special dish, cheesy beany puff pinwheels. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Cheesy Beany Puff Pinwheels is one of the most well liked of current trending meals on earth. It is simple, it is fast, it tastes delicious. It is enjoyed by millions every day. Cheesy Beany Puff Pinwheels is something which I’ve loved my entire life. They are fine and they look wonderful.
How to make delicious pinwheel pastries made with puff pastry, garlic-herb cheese spread, roasted red peppers, and parmesan cheese. Jump to the Cheesy Roasted Pepper Pinwheel Recipe or read on to see our tips for making them. - This Recipe is Sponsored. The Best Puff Pastry Pinwheels Recipes on Yummly
To get started with this particular recipe, we must prepare a few components. You can cook cheesy beany puff pinwheels using 7 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Cheesy Beany Puff Pinwheels:
- Take 1 roll ready made puff pastry,
- Get 1/2 tin reduced sugar baked beans, (210g),
- Take Around 70g grated cheddar cheese,
- Make ready Around 45g Wensleydale cheese,
- Prepare Cracked black pepper to season,
- Get 1 medium egg, beaten,
- Get Some spray cooking oil
Any recipe that calls for two tubes. Golden puff pastry is rolled with veg and melting cheese for these pretty pinwheel veggie snacks. See more Vegetarian recipes at Tesco Real Food. The pinwheels make the most of ingredients from the freezer so you can have everything you need on standby.
Steps to make Cheesy Beany Puff Pinwheels:
- Preheat the oven to 180 degrees (fan). Fold out the sheet of puff pastry, there's no need to roll it out. Leave it upon the parchment paper it comes with. Sprinkle over half the grated cheddar, leaving around an inch and a half gap around the edges. Next spoon over the baked beans evenly as possible.
- Sprinkle over the remaining cheddar then crumble over the Wensleydale. Season well with pepper.
- Now wet three edges with a little water, the two longer sides and one of the shorter sides that you'll be rolling towards. Carefully and as tightly as possible, roll up into a log, starting from the shorter end that has no water on.
- Tuck in the ends a bit using the palm of your hands to neaten it up. Now, you can leave to set in the fridge for 15-20 minutes or just cut right away, it doesn't make too much difference, as long as you use a large sharp knife. Cut the roll as neatly as possible into slices just over an inch thick.
- Take a baking tray and spray it liberally with oil. If you don't have spray oil line the tray with greaseproof paper. Gently place the pinwheels onto the oiled tray leaving a decent gap between each of them. You may need to fan them out a little using your hands, so they resemble 'messy roses' in appearance (see picture example). Brush them over on the top and sides with beaten egg.
- Bake in the oven until cooked through and golden, this should take around 15-20 minutes. Leave to cool for a few minutes, as the centres will be extremely hot. Serve up and enjoy! :)
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