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Margherita Puff Pastry Swirls

Name: Margherita Puff Pastry Swirls
Prep time: 30 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1 Jus-rol puff pastry (don't bother with supermarket own, it's not as good.); 3 tbsp tomato puree (or a homemade pizza sauce); 30 g mozzarella cheese (grated); ½ red onion (small, finely sliced, optional); handful olives (finely sliced); 1½ tbsp dried italian herbs; basil leaves

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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 basil White: Mozzarella cheese 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.

Pin Recipe

Prep Time 30

Cook Time 10

Total Time 25

Course: Appetizer, Snack

Cuisine: Italian

Ingredients Equipment Method Video

Ingredients

1 Jus-rol puff pastry don't bother with supermarket own, it's not as good.
3 tbsp tomato puree or a homemade pizza sauce
30 g mozzarella cheese grated
½ red onion small, finely sliced, optional
handful olives finely sliced
1½ tbsp dried italian herbs
basil leaves

Equipment

Grill Temperature

Surfaces

An icon of the Big Green Egg ConvEGGtor, which used to be called a plate setter

Method

Set up 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.
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.