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 goldie...you’re welcome.
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Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 50 Grams Parmesan, cubed
- 2-3 cloves garlic
- 80 Grams pine nuts, toasted
- Handfuls basil leaves
- 50 Grams semi sundried tomatoes
- 30 Grams lemon juice, fresh
- 20 Grams Umami Paste Recipe
- 1 Tablespoon pink salt flakes BUY
- 400 Grams chicken thigh fillet, diced
- 2 Puff Pastry ready to roll Recipe
- Handfuls baby spinach leaves
- Handfuls 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.