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.

Ingredients:

  • 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

Makes 12.

Tip

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.

Method:

  1. Combine all the ingredients for the enriched white dough in a clean mixing bowl to form a rough dough.
  2. Turn out the dough onto a clean work surface and knead until the windowpane effect is achieved.
  3. Place the dough in a clean bowl, cover with clingfilm and allow to prove for approximately 60 minutes.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Recipes in this series:

Patrick Ryan

Patrick Ryan