This appetizer came together really quickly and did not disappoint in the flavour department.
Using a couple items from the fall kit, you are going to fall in love with this recipe! Tag if you make it over the holidays!
INGREDIENTS
1 puff pastry dough
1/3 cup pumpkin puree
½ tsp veggie cure
½ tsp salt
¼ cup fresh basil
METHOD
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Bake at 400 degrees
Salt the pumpkin
Roll out the pastry
Spread the pumpkin puree on top of the puff pastry
Sprinkle the spread with veggie cure
Lay basil leaves throughout the pastry
Roll the pasty into a dough roll, and close the edges
Cut the dough into even sections, about 24 pieces - I suggest cutting them pretty thin, even thinner than you see photographed
Place the pinwheels on a lined baking sheet cut side up
Bake for 15 to 20 minutes |