WILD GARLIC PIN WHEELS

WILD GARLIC PIN WHEELS

This is a fun little recipe but tastes great.

Start with making your pastry, I use ruff tuff because it's fast and I love it.

Ruff tuff pastry

500g plain flour

500g cold butter, cut into cubes

1tsp salt

250ml cold water 

1. Put the flour in a big bowl and make a well. Put in the butter and salt and work them together with the fingertips of one hand, gradually drawing the flour into the centre with the other hand.
2. When the cubes of butter have become small pieces and the dough is grainy, gradually add the water and mix until it is all incorporated, but don't overwork the dough. Roll it into a ball, wrap in baking paper and refrigerate for 20 minutes.
3. Flour the work surface and roll out the pastry into a 40 x 20cm rectangle. Fold one of the ends into the middle the the other end over the top of the first fold, Roll the block of pastry into a 40 x 20cm rectangle as before and repeat the folds. These are the first 2 turns. Wrap the block in baking paper  and refrigerate it for 30 minutes.
4. Give the chilled pastry another 2 turns, rolling and folding as before. This makes a total of 4 turns, and the pastry is now ready. Wrap it in cling film and refrigerate for at least 30 minutes before using.

Now while your waiting make your pesto.

Wild garlic pesto

• 100g mixed chopped nuts 
• 60g wild garlic (ramsons) 
• 150ml olive oil
• Juice from half a lemon 
• 30g Grated Parmesan or veggie Parmesan from Bookhams or Waitrose    
• salt and pepper to taste 

First cut the stalks off the end of the wild garlic leaves, then just go over all of the leaves with a knife, rough chop and put in your kitchen blender.

Add the grated Parmesan, olive oil, lemon juice and mixed chopped nuts to the blender and pulse in short blasts until it is a good consistency. season with salt and pepper and put to one side.  Easy!

Now roll out the pastry till it's about 3mm thick spread the pesto all over leaving a 1cm gap this is where you will seal the pin wheel .

On the end where the pesto goes right to the edge roll it up on its self like a Swiss roll and seal the edge keep it tight this will help hold it together when cooking.

Cling film the whole tube and put it in the fridge for 20mins.

Cut the tube into 1cm thick slices and place on a a backing tray with partcment paper.

Pre heat the oven to 170c and bake for 14 minutes till golden brown and leave to cool on a wire rack.

Enjoy !

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