Savoury Puff Pastry Pinwheels
150 g spicy pork sausage (~3-4 sausages)
230 g pre-made puff pastry (1 package)
150 g boursin cheese (1 package)
40 g pitted olives, sliced
150 g cherry tomatoes
50 g gruyere cheese, shredded
salt + pepper
1 teaspoon butter, softened
Fry the sausages over medium-high heat until cooked – about 5 minutes. Set the sausages aside to cool.
Unroll the puff pastry, and crumble the boursin cheese on top of it, leaving an inch or so of pastry free of toppings on one edge. (This is where you’ll join the pastry when you roll it up.)
Cut the cherry tomatoes in half, and squeeze slightly to remove excess juice. Cut each half into smaller pieces, and add to the pastry.
Add the sliced olives, and then chop up the sausages and add those as well. Sprinkle the shredded gruyere and salt + pepper on top, cover with parchment paper, and gently press all of the toppings into place.
Brush a little butter onto the free edge of the puff pastry, then roll it up, using the buttered edge to seal the roll. I also pinched the ends of the roll closed to prevent any filling from falling out. Place the roll in the refrigerator for 15-20 minutes, and preheat the oven to 200°C (~400°F).
Use a sharp knife to cut the roll into 3/4″ slices, and lay each slice flat on a baking sheet lined with parchment.
Bake for 18-20 minutes, until golden brown. Cool slightly on a wire rack before serving. They’re also great served at room temperature!
© Half-Baked by Liz
*See related blog post here.