Savory appetizers are a great way to turn noshing into a meal, and these puff pastry pinwheels are a perfect example of how to do just that. This recipe has chicken combined with bacon, garlic, sun-dried tomatoes, mozzarella and some basil, all rolled up in puff pastry and baked; they taste like an amazing sausage roll!
I’m a huge fan of using ordinary ingredients and transforming them into something that is simple to prepare, yet elegant to present. This Chicken, Basil and Sun-dried Tomato Puff Pastry Pinwheel recipe is packed with flavour, amazingly simple to prepare, and stunning on a party platter, or to have as dinner with a salad as a side dish. Not only that, they freeze really well and are perfect to have on hand, ready to slice and bake at a moment’s notice.
While I used my food processor to mince all of the ingredients for this recipe, if you don’t own a food processor, you could start with pre-ground chicken and finely mince the other ingredients. The resulting blend is like a chicken sausage…so delicious!
It’s a constant refrain of mine, but whoever thought of frozen puff pastry sheets needs to be nominated for some kind of award. They are just so great for so many uses; I always have some in my freezer. This recipe uses just one sheet of frozen puff pastry, but you could easily double the filling ingredients and use two sheets if you’re serving a lot of people.
I hope you’ll give these a try…I guarantee you’ll love them!
- 2 chicken breasts, boneless and skinless
- 1 clove of garlic
- 2 slices of thick cut bacon, uncooked
- 4 sun-dried tomatoes (I used ones that were packed in oil)
- 1 cup fresh basil leaves
- 2 ounces mozzarella cheese, shredded
- salt and ground black pepper
- 1 sheet frozen puff pastry, thawed
- flour, for dusting
- 1 egg yolk, beaten
- sesame seeds (optional - I used both black and white seeds)
- Preheat the oven to 375°F.
- In your food processor, add the chicken and garlic.
- Process until the chicken is minced.
- Add the bacon, sun-dried tomatoes, basil and mozzarella.
- Pulse for 5 seconds to just mix through.
- Season with salt and fresh ground pepper.
- Place the thawed puff pastry sheet onto a lightly floured surface and unfold.
- Roll the pastry sheet along the length of the sheet until is is about 13 inches in length.
- Spread the chicken mixture along the middle of the puff pastry sheet, all the way along the length to the ends, leaving about 1 inch of empty pastry along the length on each side.
- Roll the pastry, length-wise, jelly roll style until you get to the inch of dough left vacant of filling. Using your finger and some cold water, dampen that edge of the puff pastry and continue rolling.
- Press lightly on the dampened edge where it meets the roll to seal.
- (At this point the rolls can be wrapped in plastic wrap and put in a ziplock bag to be frozen, uncooked, for up to a month)
- Using a sharp knife, cut the rolls in about 1" slices.
- Place the slices onto a baking sheet and brush the tops with the beaten egg yolk.
- Sprinkle with sesame seeds, if desired.
- Bake for about 20 minutes, or until golden brown.
- Serve hot, or at room temperature.