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Vickys Artichoke & Spinach Pinwheels, Gluten, Dairy, Egg & Soy-free Recipe

Vickys Artichoke & Spinach Pinwheels, Gluten, Dairy, Egg & Soy-Free Recipe
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Cooking Time : 2 minutes
Serving : 40
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Prepare the ingredients before making Vickys Artichoke & Spinach Pinwheels, Gluten, Dairy, Egg & Soy-Free in your home. Then, follow these steps below to serve Vickys Artichoke & Spinach Pinwheels, Gluten, Dairy, Egg & Soy-Free for your family or friends.

Ingredients: Vickys Artichoke & Spinach Pinwheels, Gluten, Dairy, Egg & Soy-Free

  • 400 grams can of artichoke hearts, well drained
  • 450 grams fresh spinach leaves
  • 8 tbsp mayonnaise, see my egg-free recipe link below
  • 50 grams parmesan-style cheese, I use 'Parma' brand soy-free vegan parmesan
  • 1 1/4 tsp garlic powder
  • 1 1/4 tsp onion powder
  • 1/2 tsp black pepper
  • 450 grams puff pastry, see my free-from recipe link below

How to Make Vickys Artichoke & Spinach Pinwheels, Gluten, Dairy, Egg & Soy-Free

If you have prepared the ingredients needed, now time to start cooking. There are 15 steps you must follow to make Vickys Artichoke & Spinach Pinwheels, Gluten, Dairy, Egg & Soy-Free in your home by yourself.

    Step 1
  • Chop the artichoke hearts and put into a large bowl. Make sure they're drained well
  • Step 2
  • Put the spinach in a large pan with 2 tbsp water. Put the lid on and steam for a few minutes until wilted
  • Step 3
  • Drain and tip the spinach out onto a clean tea-towel. Squeeze the excess water out of the spinach by wrapping with the towel and pressing down. You may need to use 2 towels for this
  • Step 4
  • Chop roughly and put into the bowl with the artichoke
  • Step 5
  • Add the mayo, parmesan, onion powder, garlic powder and pepper. Mix well and adjust the seasonings if desired
  • Step 6
  • Halve the pastry and set one half aside. Roll out into a rectangle around 25cm wide and 15cm tall. The exact measurement doesn't really matter
  • Step 7
  • Spread half of the artichoke mixture on top of the pastry leaving an inch at one of the long sides clear
  • Step 8
  • Start to roll the pastry over like a jelly/swiss roll. I find it easiest to cut the pastry in half top to bottom for more control
  • Step 9
  • Roll right to the bottom and pay extra attention to the bottom end sticking well so it doesn't pop open in the oven
  • Step 10
  • Wrap the pastry 'sausages' in clingfilm and put in the freezer for an hour. Repeat with the set aside pastry and artichoke mixture
  • Step 11
  • Preheat the oven to gas 7 / 210C / 425°F and line a baking tray with parchment paper
  • Step 12
  • Unwrap the pastry and cut into slices around 1cm thick. I got 10 discs from each quarter of rolled pastry
  • Step 13
  • Place on the lined tray, glaze the pastry with a little milk of choice (I use rice milk) and bake for 20 minutes or until golden and puffed
  • Step 14
  • You can keep the filled pastry frozen for 3 months before baking if you don't need this amount all at once
  • Step 15
  • The mixture also makes a gorgeous dip or topper for breadsticks, crackers etc if you mix in just enough sour cream to loosen the mixture to your own preference. I use coconut cream soured with lemon juice or cashew cream as linked below
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