Pesto and Tomato Pinwheel

Pesto and Tomato Pinwheel

From   Mummy Ka Magic

Prep: 55 minutes

Cook: 25 minutes

Method: Easy

Course: Snack

Type: Fusion

These savoury sandwiches made with tomato slices and pesto sauce look very attractive and are just as tasty


  • Refined flour 250 gms
  • Baking powder 1⅓ tsps
  • Sugar 1 tsp
  • Soft butter 3 tbsps
  • Egg, lightly beaten 1
  • Milk ¾ cup
  • Cheese cubes, grated 60 gms
  • Filling
  • Medium tomatoes, cut into thin slices 3
  • Coriander pesto
  • Fresh coriander leaves, chopped 2½ cups
  • Garlic, crushed 5 cloves
  • Walnuts, roughly chopped ¼ cup
  • Olive oil 4 tbsps
  • Parmesan cheese, grated ½ cup


  • To make coriander pesto, place coriander leaves, garlic, walnuts and 2 tbsps olive oil in a blender jar and blend till smooth. Gradually add the remaining oil and blend till well mixed. Transfer into a small bowl, add half the parmesan cheese and mix well.
  • Sift flour and baking powder into a mixing bowl, add sugar and mix. Add butter and rub in with your fingertips, till mixture resembles fine breadcrumbs. Make a well in the center, add egg and milk and mix and knead into soft dough adding more milk if necessary. Rest the dough for 10-15 minutes.
  • Dust some flour on a flat surface, divide the dough into 2 equal portions. Roll out each portion into 1 cm thick rectangle. On one half of each rectangle, spread tomato slices, on the other half spread the coriander pesto and roll it carefully. Place the rolls on a greased baking tray, place the tray in the refrigerator for 10-15 minutes.
  • Preheat oven to 180º C.
  • Remove the tray from the refrigerator, cut the rolls into round pieces and spread them on the tray. Brush them with milk and sprinkle remaining cheese on top.
  • Keep the tray in the preheated oven and bake for 20-25 minutes.
  • Take the tray out of the oven and let the pinwheels cool slightly. Arrange them on a serving platter and serve with tomato ketchup.