Vickys Artichoke & Spinach Pinwheels, GF DF EF SF NF

Hello everybody, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, vickys artichoke & spinach pinwheels, gf df ef sf nf. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Vickys Artichoke & Spinach Pinwheels, GF DF EF SF NF is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. Vickys Artichoke & Spinach Pinwheels, GF DF EF SF NF is something that I have loved my entire life. They are fine and they look wonderful.

Vickys Artichoke & Spinach Pinwheels, GF DF EF SF NF is one of the most well liked of current trending meals in the world. It is enjoyed by millions daily. It's easy, it is fast, it tastes yummy. Vickys Artichoke & Spinach Pinwheels, GF DF EF SF NF is something which I've loved my entire life.

To begin with this particular recipe, we must prepare a few ingredients. You can cook vickys artichoke & spinach pinwheels, gf df ef sf nf using 8 ingredients and 15 steps. Here is how you can achieve it.

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The ingredients needed to make Vickys Artichoke & Spinach Pinwheels, GF DF EF SF NF:
  1. Get 400 grams can of artichoke hearts, well drained
  2. Prepare 450 grams fresh spinach leaves
  3. Get 8 tbsp mayonnaise, see my egg-free recipe link below
  4. Make ready 50 grams parmesan-style cheese, I use Violife (soy-free vegan)
  5. Get 1 1⁄4 tsp garlic powder
  6. Get 1 1⁄4 tsp onion powder
  7. Get 1⁄2 tsp black pepper
  8. Prepare 450 grams puff pastry, see my free-from recipe link below

The stuffing makes a lovely dip on it's own without the pastry Vickys Artichoke & Spinach Pinwheels, GF DF EF SF NF step by step. Chop the artichoke hearts and put into a large bowl. Put the lid on and steam for a few minutes until wilted. Drain and tip the spinach out onto a clean tea-towel.

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Instructions to make Vickys Artichoke & Spinach Pinwheels, GF DF EF SF NF:
  1. Chop the artichoke hearts and put into a large bowl. Make sure they're drained well
  2. Put the spinach in a large pan with 2 tbsp water. Put the lid on and steam for a few minutes until wilted
  3. Drain and tip the spinach out onto a clean tea-towel. Squeeze the excess water out of the spinach by wrapping with the towel and pressing down. You may need to use 2 towels for this
  4. Chop roughly and put into the bowl with the artichoke
  5. Add the mayo, parmesan, onion powder, garlic powder and pepper. Mix well and adjust the seasonings if desired - - https://cookpad.com/us/recipes/332798-vickys-eggless-mayonnaise-gluten-dairy-egg-soy-nut-free
  6. Halve the pastry and set one half aside. Roll out into a rectangle around 25cm wide and 15cm tall. The exact measurement doesn't really matter - - https://cookpad.com/us/recipes/356517-vickys-puff-pastry-gluten-dairy-egg-soy-nut-free
  7. Spread half of the artichoke mixture on top of the pastry leaving an inch at one of the long sides clear
  8. Start to roll the pastry over like a jelly/swiss roll. I find it easiest to cut the pastry in half top to bottom for more control
  9. Roll right to the bottom and pay extra attention to the bottom end sticking well so it doesn't pop open in the oven
  10. Wrap the pastry 'sausages' in clingfilm and put in the freezer for an hour. Repeat with the set aside pastry and artichoke mixture
  11. Preheat the oven to gas 7 / 210C / 425°F and line a baking tray with parchment paper
  12. Unwrap the pastry and cut into slices around 1cm thick. I got 10 discs from each quarter of rolled pastry
  13. Place on the lined tray, glaze the pastry with a little milk of choice (I use light coconut milk) and bake for 20 minutes or until golden and puffed
  14. You can keep the filled pastry frozen for 3 months before baking if you don't need this amount all at once
  15. The mixture also makes a gorgeous dip or topper for breadsticks, crackers etc if you mix in just enough sour cream to loosen the mixture to your own preference. I use coconut cream soured with lemon juice or cashew cream as linked below - - https://cookpad.com/us/recipes/333300-vickys-vegan-sour-cream

Put the lid on and steam for a few minutes until wilted. Drain and tip the spinach out onto a clean tea-towel. Squeeze the excess water out of the spinach by wrapping with the towel and pressing. Vickys Artichoke & Spinach Pinwheels, GF DF EF SF NF These are great party nibbles for any event. The stuffing makes a lovely dip on it's own without the pastry.

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