Kids
Book Recipes

Mushroom, Lentil & Pesto Wheels

16 August 2022
Total Time
50 Mins
Serves
12
perfect for lunch boxes

Stuffing rolls of puff pastry with different vegetables and pesto to make pin wheels has become a real staple in our house. They’re so quick to put together and the girls love them. As with the lima bean version on the next page, these mushroom wheels are fun for children but make an irresistible snack for adults too.

Ingredients:

    ingredients for 12 wheels
  • 1 x 320g sheet ready-rolled vegan puff pastry

  • drizzle of olive oil

    (for frying)

  • ½ small white onions

    finely chopped

  • 2 garlic

    finely chopped

  • 150g mushrooms

    very finely diced, the pieces should be about the same size as the lentils

  • 1 x 14 oz tin green lentils

  • 100g basil pesto

    view recipe

  • big handful of spinach

    finely chopped

  • 1 teaspoon oat milk

Method:

  1. 1

    Preheat the oven to 200°C fan. Line a baking tray with baking parchment.
  2. 2

    Roll the pastry out on to the paper and place to one side.
  3. 3

    Place a large frying pan over a medium heat with a drizzle of olive oil, add the onion and cook for 5 minutes, until soft. Then add the garlic and cook for a minute or so, before adding the mushrooms. Let them cook for about 5 minutes.
  4. 4

    Add the lentils, pesto and spinach, cooking for a minute or so until the spinach wilts, then transfer the mix onto a plate and leave it to cool for about 10 minutes.
  5. 5

    Spoon the mix evenly onto the pastry, leaving a 2.5cm strip free along the top edge. Gently pat it down. Lightly brush the pastry edge with the oat milk.
  6. 6

    Roll the pastry lengthways away from you (so the strip at the top is the last part you roll), keeping it as tight as possible so that it creates a tight spiral. It should look like a big sausage roll. Make sure you seal the roll properly by firmly pressing down the strip at the top onto the pastry below.
  7. 7

    Use a serrated knife to cut the log into 12 even rolls, each piece should be about 3cm wide.
  8. 8

    Lay each roll, face up, on a baking tray, leaving 4–5cm between each one as they’ll expand as they cook.
  9. 9

    Bake for 20–25 minutes, until the pastry is golden.

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