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Potato pinwheels


With Richard Till

Time: 20 mins
Serves: 8
Costs: 40c per pinwheel

Ingredients:

2 medium to large leftover boiled potatoes
1 egg
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
Salt
Pepper

Method:

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)


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