Margherita Puff Pastry Swirls
This dish, Margherita Puff Pastry Swirls, was the result of some leftover puff pastry. Unable to buy the pre-rolled pack, we bought a block of puff pastry for our Beetroot and Goat’s Cheese Tarte Tatin. Rather than freeze or discard the leftovers, we fancied making something savoury and used ingredients that we regularly store in our cupboard and fridge.
The taste of the swirls was giving us margherita pizza vibes and who doesn’t love pizza. Curious to understand the origin of ‘Margherita’, we discovered that in 1889, a chef created a pizza for Queen Margherita of Savoy. The toppings reflected the colours of the italian flag,
- Green: Fresh basilÂ
- White: Mozzarella cheeseÂ
- Red: Tomato sauce
Whilst this simple flavour combination is iconic and remains one of the most popular pizza styles worldwide, you can keep it simple of zhuzh it up and make it your own.
Cooking surfaces
BBQ Temperature
Ingredients
- 1 x Jus-rol puff pastry, don’t bother with supermarket own, it’s not as good.
- 3 tbsp tomato puree or a homemade pizza sauce
- 30g mozzarella cheese, grated
- 1/2 small red onion, finely sliced, optional
- handful of olives, finely sliced
- 1.5 tbsp dried italian herbs
- basil leaves
Method
- Setup your Egg for an indirect cook at 220°C with your ConvEGGtor, stainless grid on top, and baking stone on top of that. Allow it all time to warm.
- Take your puff pastry out of the fridge and allow to warm on your kitchen counter for 10 minutes before you unroll it. This will stop it cracking.
- Open out your pastry and spread a thin layer of tomato puree or pizza sauce, leaving a 2cm strip along one of the longer sides, this will be used to seal your rolls.
- Now sprinkle over the topping mixture; we used red onion, olives, basil and cheese.
- Now roll your pastry up towards the free edge, trapping in the topping.
- With a basting brush, use water to wet the 2cm strip and continue to roll the pastry, sealing it like a long sausage.
- Put into the fridge for 20 minutes to firm up.
- Using a sharp knife, cut the pastry sausage into 1cm thick disks and place them on to some baking paper.
- Cook your pizza wheels for 10 minutes.
- Take them out of the Egg and allow to cool on a rack before eating.
They are great hot or cold. They won’t last long, they’re very moreish.