These spinach puff pastry rolls are filled with a spinach and coriander filling and Indian flavours. They're based on the Bombay sandwich - of which I had an excellent vegan version recently at Snackwallah in Newcastle - and Meera Sodha's puff pastry version from her cookbook East. I've added in extra veg and made them vegan for a delicious savoury snack or lunchbox filler that we all love.
These spicy puff pastry pinwheels are great for lunch boxes, snack time, picnics or as finger food at a party. However, I personally think they're best when still warm from the oven.
I've long been a fan of puff pastry as a quick and easy way to make something for my kids to eat that contains some fruit or veg.
Other favourite puff pastry recipes include:
- pizza pinwheels
- butternut squash cheese straws (as featured in the Guardian a few years back)
- pesto twists
- apple and mincemeat swirls,
Now that my kids are older I can be a little more adventurous with spice and flavour and these are a huge hit whenever I make them.
My top tip is not to skip the chilling stage - it really helps them to have a better shape.
Need these to be vegan? Just check that your puff pastry is suitable for vegans - most is, apart from all-butter pastry.
How to make spinach and coriander puff pastry rolls
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Spinach puff pastry rolls
Ingredients
- 100 g fresh spinach leaves roughly chopped
- 30 g coriander roughly chopped
- 30 g mint leaves picked, roughly chopped
- 1 green chilli deseeded and chopped, optional
- 1 clove garlic crushed
- 1 inch piece ginger peeled and chopped
- 1 teaspoon ground cumin
- Pinch salt
- 1-2 tablespoons water if needed
- 320 g sheet of ready rolled puff pastry
- 50 g grated vegan cheese or 2 tablespoons nutritional yeast optional
- 2 tablespoons soy milk or other plant-based milk
Instructions
- Preheat the oven to 180°C (fan)/200°C/gas mark 6. Line a baking tray with non-stick baking paper and set aside.
- Place the chopped spinach, coriander, mint, green chilli (if using), garlic, ginger and ground cumin into your blender. Blend until you have a paste-like consistency, stopping to scrape the sides down at least once. If needed add a little water to help it along - a spoonful at a time to avoid it becoming too runny.
- Unroll your puff pastry sheet. Spread over the spinach paste and, if using, sprinkle over the grated cheese or nutritional yeast.
- Roll your puff pastry sheet up tightly from the long side so that you have a swiss roll shape. If time allows chill in the fridge for 15-30 minutes at this stage - this will make it easier to cut neatly.
- Slice into 2cm thick rounds. Place on the prepared baking tray and brush the pastry with a little soy milk (or alternative plant-based milk.)
- Bake in the oven for 15-20 minutes until turning golden brown and the pastry is cooked through.
- Remove from the oven and allow to cool slightly before eating.
Notes
- You will need a blender for this recipe.
- Nutritional information is approximate and is intended as a guide only.
- Once cool can be stored in an airtight container for 2-3 days. The rolls will go soft but can be reheated in the oven to allow them to firm up again.
- Can be frozen and reheated in the oven.
Nutrition
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