In my never-ending endeavour to feed Bubba snacks that are varied and tasty, today I made some pinwheels. They’re super easy, taste great and everyone will love them.

The first batch (pictured) are tomato, parmesan and basil; the second batch are pear, apple, sultana and cinnamon. I use organic ingredients. You can make any combination you can think of, just make sure the fillings aren’t too wet because the pastry in the middle won’t cook.

Here’s a hint though: don’t try these – or anything in the kitchen using dangerous implements really – when you’re exhausted. For someone who spends an inordinate amount of time cooking, today I managed one microwave fire and one burnt finger (not from the microwave fire) while making pinwheels and spinach and ricotta sauce (which is going to be soooooooooooooo good with our farmer’s market gluten-free ravioli)!

Savoury
On a sheet of pastry (today I used store-bought gluten-free – but if you have the time you can make your own) I spread a dessert spoon of organic tomato paste, a couple of leaves of shredded basil, 1/3 tin of organic diced tomatoes (which I drained) and a good shaving of cheese. I used a combination of organic cheddar & and a beautiful parmesan from the Italian providore (a chunk of which would be a good snack on its own accompanied by a glass of Pinot – for mumma of course). Roll them up, cut them, lay them flat on a baking tray and bake for 15-20 mins in the oven at 160 degrees C. Melt some butter (or you can use milk) at about the 12 minute mark and brush it on so they finish nicely.

Sweet
On a sheet of pastry I spread a teaspoon of pureed apple, then added about half a cup of diced steamed pear & apple; a handful of sultanas and a good shake of cinnamon. Roll them up, cut them, lay them flat on a baking tray and bake for 15-20 mins in the oven at 160 degrees C. Melt some butter (or you can use milk) at about the 12 minute mark and brush it on so they finish nicely.

Hmmm, delicious pinwheels – and not just for Bubbas – they’re tasty with a glass of champagne in the other hand too!