With Richard Till
Time: 20 mins
Costs: 40c per pinwheel
2 medium to large leftover boiled potatoes
2 sheets ready rolled puff pastry
3 Tbl milk
1 heaped cup grated cheese
1 Tbl flour
1 spring onion finely sliced
2 slices of bacon
Cook the pieces of bacon in a frying pan until lightly browned. Take from the pan and leave to cool then slice into thin pieces.
Mash the potatoes. Add the egg and mash together. Add 1/4 tsp salt and some pepper and stir to combine. Add the grated cheese and bacon and stir to combine.
Put half the filling mixture on a sheet of pastry and spread it evenly over all the sheet except for a strip 2cm wide along one edge.
Brush this strip with milk, then roll up the pastry and filling from the side furthest from the milk-brushed strip towards it. Repeat this with the other sheet and the other half of the filling.
Bake at 180C for 15-20 minutes until golden brown.
(TX: 1 July 2011)