Forum Thermomix
Welcoming Center, Management and General Chat => Recipe Book Recipe Reviews => Topic started by: Tasty on February 04, 2012, 01:41:57 pm
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We made this today for lunch and it is very flavoursome and yummy! Will definitely do again and great for party food too!
Simple recipe that is reasonably quick to make. The only part I had difficult understanding was Step 5 on how to roll it. Maybe someone can explain it to me, especially with pictures. Anyway, I ended up rolling it up like a sausage and cutting anyway. It made three puff pastry rolls too - bonus!!
Would this be ok to eat cold as well at a picnic?
Here is a photo:
(http://i1185.photobucket.com/albums/z359/Fotographies/P1020591.jpg)
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Yum, they look very tasty, tasty.
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They look delicious! I might put them on our menu plan for this week.
And It looks like you have done a great job rolling it up
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Nothing wrong with your rolling Tasty, they look perfect to me. I've just read the recipe and I am presuming you roll it from the long side once you have folded the pastry over the filling. Maybe Tenina could clarify this and also tell us how tightly to roll it.
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Here's Cookie's review from another thread
December 03, 2011
I made the Pesto Chicken Pinwheels from Dinner Spinners last night. I only made ½ as it was only for 3. I should have made the full amount as they are sooooooooooooooooooo yummy.
Ever so quick and easy to make too.
:-*Tenina for the recipe. A couple more are on the 'try' list for this week
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Here's JulieO's review from another thread
December 15, 2011
Today I made the Pesto Chicken Pinwheels. I did cheat a little, only because I had some basil pesto made already in the fridge. I used that up and followed the rest of the recipe.
Another enjoyable meal and the baked potato went really well with this as well as a dollop of my capsicum relish.
See picture below.
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(http://i260.photobucket.com/albums/ii26/ragdoll128/New%20Savoury/IMG_1107.jpg)
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Tasty and Julie what beautiful pictures, makes you want it now, so guess what we are having for dinner tonight ;D
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Yes the pictures inspired me. Went to the butchers bought 5kgs of mt barker chicken breast.
Came home, pumped up/down ??? ??? The aircon, and voila they are in the oven now.
Hope they freeze ok, should be ok, especially if i vacuum seal them.
H :)
Eating one now as I type, straight out the oven, absolute yum, dont think they will get to the freezer. I think ds will like them too. I will serve them up tonight with a few other chicken options & see how he goes.
I know DH is going to love these.
Great for a picnic, i am sure they would be nice cold
Thanks Tenina loving these
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Made these this arvo! Yummo, very flavoursome. I cheated too as I made the walnut pesto the other day so just added the umami paste to it. Very easy and quick to make. Thumbs up from this household!
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I think I may have rolled these incorrectly. Everyone elses are a lot higher than mine. Did you all roll from the long side? I couldn't see how that would work so I rolled mine from the short side - it was easy but I still think I did it incorrectly as you will see in my photo how thin they are. It didn't affect the taste at all, they are indeed lovely.
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I'm not sure what you mean bylong side JD as my pastry is a square shape. However I did roll it like a sausage and just cut thicker slices. Maybe someone else can share how they did it too.
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Yes I rolled from the long side :)
H :)
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I didn't think there was enough pastry to roll Hally but when they weren't rising like everyone elses, I knew I had made a boo boo.
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When I read the recioe i thought, ooh its not going to work, but continued anyway & yes it did work ;D
I kind of figured Tenina would have road tested these a few times :)
H :)
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I have to agree that step 5 is confusing - I have only read through the recipe and can't understand it!. If you spread the mix over both pastry sheets, where does the 'remaining pastry' come from? I think that just rolling it up into a sausage shape and cutting it into thick slices is what is meant. Pre-made pastry sheets are usually square so I think I'll just roll and slice.
Anyway, you can't taste shapes..... ;)
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The mixture is only put on one side of the pastry sheet Bonsai then the other side is folded over. That is where I got confused, do I roll it from the short end or the long open end. I did the short end but everyone else has done the long end.
I found it a little salty so would omit the salt next time.
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Maybe the instructions on the app are different - I'm using that and it says "divide mixture between pastry sheets and spread to cover each sheet" - no mention of only half the sheet being covered. It makes more sense now that you've explained what is in the print version.
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I didn't realise the app recipe was different Bonsai. Maybe it is easier to spread the mixture all over the pastry and roll it up. Anyone done it that way?
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Not sure if I have done it right, but I covered the whole pastry with mixture then folded again to make a rectangle shape then rolled up to make a big sausage roll then cut. Lol very quick to make until step 5 and sat with a coffee to work it out still don't know if I did it right but turned out fine in the end.
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WOW guys, you are so industrious…feeling like these tonight myself…your pics are awesome.
We must have changed the instructions for the app Bonsai…probably something to do with screen space.
It is meant to have the pastry rolled throughout the mixture…does this make sense? It is not a sausage roll in otherwords.
;D
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WOW guys, you are so industrious…feeling like these tonight myself…your pics are awesome.
We must have changed the instructions for the app Bonsai…probably something to do with screen space.
It is meant to have the pastry rolled throughout the mixture…does this make sense? It is not a sausage roll in otherwords.
;D
I didn't realise there was a difference in instructions between the book and app too, but I can understand why.
However, the above quote sound even more confusing - sorry Tenina. Are you able to post pictures of this instruction...even with foil and sultanas or something to save you making it again for photos.
Even if you don't, we have all managed to do it our different ways and they tasted delicious :)
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I think it's pretty much a swiss roll effect - whatever works as long as the filling is spread through the pastry :D
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I think it's pretty much a swiss roll effect - whatever works as long as the filling is spread through the pastry :D
Bonsai…come work with me! She described it perfectly!
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Its done exactly the same as scrolls .. Pizza, vegemite or other if that helps!
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I got around to cooking these today (had to get rid of some pesto as I've realised that I've developed a sensitivity to pine nuts and just can't eat them) - I spread the mix over half of the pastry sheets then rollled them up. Came out really well but I needed to cook them on 190 degrees for about 30 mins until the pastry was nice and crispy. I suspect that was because the pesto might have had a higher oil content than Tenina's
They were great (only wished I could eat one). Next time I'll spread the mix over the whole pastry sheet then roll up as I think this will make a better 'spread' of mix and pastry and more of a pinwheel effect.
On a different matter - does anyone else have a pine nut sensitivity?. I used to be able to eat them but now if I have quite a few (e.g. pesto) about 3 days later I get a really bitter taste in my mouth when I eat or drink anything - takes a few days to go away. I'm ok with all other nuts, so go figure. I've googled this (as you do) and it seems that this isn't a rare occurrence. Pesto with cashews in future 8)
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Haven't made these myself yet but my best friend made them for me and they are delicious!! So popular I had to grab the last one.
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Made these - but was distracted at vital rolling stage and forgot o put in olives and spinach - so didn't get the full experience - but still very nice.
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I left the olives out bickie and we thoroughly enjoyed them. They freeze well too, I just pop a couple in the oven and have with salad for a light lunch sometimes.
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All the pics look great - so after seeing and reading all your great reviews must hurry up!!!!
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We had these again last night. Yummo.