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 g Parmesan, cubed
  • 2-3 cloves garlic
  • 80 g pine nuts, toasted
  • Handful basil leaves
  • 50 g semi sundried tomatoes
  • 30 g lemon juice, fresh
  • 20 g Umami Paste Umami Paste
  • 1 tbsp Pink Salt Flakes pink salt flakes BUY
  • 400 g chicken thigh fillet, diced
  • 2 sheets ready rolled puff pastry Iced Puff Pastry
  • 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 TM 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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