Pesto Chicken Pinwheels

Makes 12-14 pinwheels
by Tenina Holder


Whip up a little batch of these for lunch or dinner and the kids will thank you, you might even thank yourself. Add a jacket potato and a green salad and you are looking to be in great shape. An oldie but a’re welcome.

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  • 50 Gram Parmesan, cubed
  • 2-3 cloves garlic
  • 80 Gram pine nuts, toasted
  • Handful Basil leaves
  • 50 Gram semi sundried tomatoes
  • 30 Gram lemon juice, fresh
  • 20 Gram Umami Paste Recipe
  • 1 Tablespoon Pink Salt Flakes BUY
  • 400 Gram chicken thigh fillet, diced
  • 2 Iced Puff Pastry ready to roll Recipe BUY
  • Handful baby spinach leaves
  • Handful pitted Kalamata olives
  • Egg wash



Preheat oven to 180ºC. Line a baking tray with baking paper and set aside.


Place cheese and garlic into Thermomix bowl and mill 8 sec/speed 8. Scrape down sides of bowl.


Add pine nuts, basil, tomatoes, lemon juice, Umami and salt and blend 5 sec/speed 5.


Add chicken and mince 7 sec/Reverse/speed 8.


Divide mixture between pastry sheets and spread to cover approximately half of each sheet. Top with spinach and olives. Fold remaining pastry on top of the mixture, then from open edged side, roll up into a fat sausage roll shape, with pastry through centre.


Cut through the roll making 5 pinwheels per roll. Place cut side up on prepared tray, brush with egg wash and bake for 30-35 minutes until golden.


Serve with a green salad and jacket potatoes.

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