Puff pastry pinwheels with a plant-based filling

puff pastry pinwheels

With Beamy plant-based burger and meatball mix

30 min

3-4 people

ingredients

For the filling

1 pack Beamy plant-based chicken-flavoured burger and veggie balls mix 
250 ml refrigerated cold water (3–4°C) 
3 tablespoons oil

or the pinwheels

1 roll puff pastry 
Oil, as needed 
Salt, to taste 
Spices of your choice

method

1

Pour the contents of the Beamy packet into a large bowl. Add 250 ml refrigerated cold water and 3 tablespoons of oil, then mix until evenly combined. Leave to rest in the refrigerator for a few minutes.

2

Unroll the puff pastry on a work surface and spread the Beamy filling evenly over the entire surface. Roll the puff pastry up into a log, then cut it into slices to form the pinwheels.

3

Arrange the pinwheels on a baking tray lined with baking paper. Brush the tops with a little oil and season with salt and spices of your choice.

4

Bake in a preheated oven at 180°C until golden brown.

5

Serve the pinwheels piping hot and crispy.

method

1

2

Unroll the puff pastry on a work surface and spread the Beamy filling evenly over the entire surface. Roll the puff pastry up into a log, then cut it into slices to form the pinwheels.