Turn patha and puff pastry into crisp, savoury pinwheels with lemon, chilli and sesame seeds – ideal for lunch boxes or teatime.
Ingredients
1 roll Today's Puff Pastry (thawed)
1 roll patha (sliced, lightly fried, and mashed/crumbled)
1 to 2 tablespoons lemon juice
Optional: Chilli sauce or any sauce of your choice
For the top: 1 beaten egg (or a splash of milk) and sesame seeds
Method:
Layer and roll
Unroll your sheet of puff pastry onto a lightly floured surface.
Spread the mashed patha evenly across the pastry sheet, leaving a tiny border along the top edge so it seals nicely.
Drizzle the lemon juice evenly over the patha layer. If you love extra heat, smear a thin layer of chilli sauce over it now.
Starting from the bottom, roll the pastry sheet upward into a tight, snug log (like a springroll). Press the edge gently to seal.
Slice and garnish
Quick tip: Pop the log into the freezer for 10 minutes before cutting. It makes slicing so much cleaner.
Cut the log into slices about 1.5cm thick and place them cut-side down onto a lined baking sheet.
Brush the tops lightly with your beaten egg or milk, and sprinkle a generous amount of sesame seeds over each one.
Bake or freeze
Place into a preheated oven at 200°C for 20–25 minutes until the pastry is puffed up, crisp, and beautifully golden.
Lay the unbaked pinwheels flat on a tray and freeze until solid.
Toss them into a ziplock bag for easy lunch boxes.
You can bake them straight from frozen.