Spinach, cheddar and roasted butternut squash pinwheels
Pinwheels are a great way of using up leftover dough and these are an ideal snack to have on the go.
- 1 x enriched white dough recipe (see enriched white bread)
- 500g spinach leaves
- 250g grated cheddar
- 1 butternut squash, peeled
- Olive oil
- Sea salt
- 2 teaspoons cumin seeds
These freeze well. After defrosting at room temperature, run the baguettes under a light tap for a couple of seconds before putting back in the oven to crisp up again.
- Combine all the ingredients for the enriched white dough in a clean mixing bowl to form a rough dough.
- Turn out the dough onto a clean work surface and knead until the windowpane effect is achieved.
- Place the dough in a clean bowl, cover with clingfilm and allow to prove for approximately 60 minutes.
- As the dough is proving, peel and dice the squash into even sized chunks. Mix with 2 tablespoons of olive oil, season with sea salt and 2 teaspoons of cumin seeds. Roast at 180oC/gas mark 4 until soft. About 15 minutes.
- Transfer the dough to a lightly floured work surface. Knock back the dough. With a rolling pin roll the dough out until rectangle in shape and about 1cm thickness.
- Cover the surface of the dough generously with the spinach leaves. Cover the spinach in grated cheddar followed by the diced, roasted butternut squash. Roll the dough tightly to form a cylinder shape. With a little water, mist the seam to ensure it sticks.
- Using a knife, cut the dough into 12 portions, a little over an inch thick. Place onto a baking tray lined with parchment. Cover with a damp cloth. Allow to prove for 30-45 minutes. Bake in a preheated oven at 220oC/gas mark 7 for 18 to 20 minutes.
Recipe Series: Breaking Bread
Discover the joys of baking your own bread with expert baker Patrick Ryan of the Firehouse Bakery, who takes us back to basics and beyond.
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