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Let me start by saying that while I have categorised this as a recipe it is SO easy that does it even qualify as a recipe? I don’t know! Despite this, I’m going to share how you can make these dairy-free cheese and tomato pinwheels!
Dairy-free cheese and tomato pinwheels
- puff pastry sheet
- 100 g tomato puree You could always use dairy-free pesto or blended roasted red peppers
- 200 g dairy-free cheese
Un-roll your puff pastry sheet. Alternatively, if you are using a block of puff pastry you may need to put a bit of effort in and use a rolling pin - wow!
Spread on your tomato puree or dairy-free pesto. You could also use blended red peppers for something different.
Spread on your cheese.
Roll up the sheet of pastry. Slice into 1/2 inch rounds.
Bake at gas mark 6 (200C) for around 21 minutes.
These keep for at least 3 days in the fridge. These dairy-free cheese and tomato pinwheels are suitable for freezing once they are baked. They can then be re-heated, if you want to, in the oven for around 8-10 minutes. Don’t leave them too long or they will burn!
Looking for more dairy-free recipes? Here is a selection of my favourite cookbooks:
The links below are affiliate links.
Do you love pastry? Why not try one of my other pastry-based recipes:
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