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Vegetable & Mozzarella Pinwheels

Babyclub Dashboard

Weaning Recipes

Vegetable & Mozzarella Pinwheels

This delicious combo makes a great finger food and will be loved by little and big kids… and parents!. This recipe is suitable from 7 months.

Recipe created by Lucy, Paediatric Dietitian

Servings

10-12 pinwheels

Prep time

15 minutes

Cooking time

25 minutes

Equipment

2 Baking trays
Baking parchment
Sharp knife

Ingredients

1 ready-made pack of puff pastry
190g HiPP Organic Spaghetti with Tomato & Mozzarella baby food jar

Method

Take the pastry out of the fridge around 30 minutes before cooking so it is soft enough to unroll without cracking
Preheat oven to 190 /180 degrees fan – this is lower than your pack instructions as you don’t want them to be too crispy
Unroll the pastry but leave on the baking parchment
Spread the far of spaghetti with tomatoes & mozzarella evenly across the pastry going all the way to the outer edges
Roll the pastry along the long edge (so you get more pinwheels!)
Use a fork to push down and seal the long edge.
Turn the pastry over so the sealed edge is at the bottom.
Use a sharp knife to cut into pinwheels around 2cm wide. It is usual to see some spillage of the filling especially if your knife is not very sharp.
Separate out onto a baking sheet facing up and bake for approximately 25 minutes (or until they are cooked all the way through).
Leave to cool before serving

Visual step-by-step guide of recipe method

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