Saturday, 24 November 2007

Sun-Dried Tomato, Parmesan & Basil Whirls

Sun-dried tomato, parmesan &  basil whirls 1932

The party season is upon us and these little beauties are not only easy to throw together, they taste pretty good too. I usually have the ingredients for these on hand and if you keep puff pastry in the freezer you are all set.

I'm going to be making a big tray of these to go to Peabody's housewarming party - and hope all the guests will enjoy them as much as I do. I have moved houses a fair bit in my time and I know how stressful it can be, so I'm also sending Peabody my best wishes and hope everything goes smoothly with the move.

These little savoury whirls are great served straight from the oven and are just as good at room temperature. Don't be stingy with the filling, and do use all-butter puff pastry if you can get it. Be creative, try using different cheeses and herbs, or some finely chopped fresh pepper/chilli. Meat eaters can add a layer of parma ham, smoked ham or salami - and strips of anchovy give a salty bite.

Sun-dried tomato, parmesan &  basil whirls - uncooked 1997 Sun-dried tomato, parmesan &  basil whirls - uncooked 1993
Before baking

Sun-Dried Tomato, Parmesan & Basil Whirls
Amounts are a bit vague - use your judgment - the above right photo of the rolled out pastry used roughly two thirds of a pack of pastry, about 350g.

1 packet puff pastry, 500g, all butter
2-3 cups of grated fresh Parmesan cheese
1 cup sun-dried tomatoes, drained from olive oil and chopped
Fresh basil leaves, torn up
Chilli flakes to taste
1 egg, beaten, for glazing

Roll out the pastry quite thinly into a large rectangle.

Spread the chopped sun-dried tomatoes evenly over the pastry, leaving a little gap at the edges. Then scatter the Parmesan over, followed by the fresh basil leaves and the chilli flakes. Season with salt and pepper if wanted.

Brush one of the long ends with a little beaten egg, and (from the opposite side) roll the pastry up like a long sausage, and place on a baking tray. Put it in the fridge for about half an hour - it makes it easier to cut. You can cut it in half if it's too long to fit on the tray.

Brush the roll with beaten egg and with a sharp knife, cut it into slices that are no more than 1cm wide. Put them on baking trays, spaced apart and brush the pastry with a little more beaten egg.

Bake in a hot oven, about 200ÂșC for 20 minutes or so, until they are beginning to brown and the pastry is cooked.

Serve hot or cold.

(Printable Recipe)

Sun-dried tomato, parmesan &  basil whirls 1936

26 comments:

  1. These look so delicious and I will certainly be making them for a Christmas party this December.

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  2. I am so glad that I am going to peabodys housewarming party........am so looking forward to these delightful looking little things! :) Thanx for the recipe. Will try them for sure!

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  3. Those look delicious Nic, and so easy to put together too! Simply wonderful!

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  4. Great idea! I am noting it down now. I can taste them as I read!

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  5. Mmmm really looks very good!!! Congratulations.
    Copiare tu receta, esta super buena, y ademas deliciosa.
    Un beso,
    Soraya

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  6. I have my first Christmas party this coming weekend (I know early huh!?!). This will be something perfect for me to throw together for the event.

    teeth whitening

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  7. Jules - I love parties, hope yours is wonderful.
    CollyWolly - thanks for visiting and I'll look forward to 'seeing' you at Peabody's housewarming party!
    Thanks Marie and Holler.
    Soraya - ¡Gracias!
    Tracy - there can never be too many parties, especially in the run up to Christmas!!

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  8. And you still have doubts people will like these, sweetie?? :)
    I know I'd have a couple in a heartbeat. :)

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  9. Hi Patricia - well I suppose you can't go wrong with sundried toms, parme and basil!!

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  10. Oh WOW! I am so putting these on my list of party snacks to make. As far as I'm concerned, you'd really struggle to go wrong with a combination of Parmesan and puff pastry ;-) And so pretty too!

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  11. These little morsels look incredible Nicisme. I will have to join the "party" to get in on these or make them for myself over the holidays!

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  12. I made these over the weekend and they were a hit - thank you! I had extra puff pastry so I made a dessert version, with grated apple, cinnamon and brown sugar - they were a hit too! Not too sweet.

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  13. Thanks Jeanne and Bellini Valli! Hope you both join the 'party'!

    Sterling - thank you for visiting my blog. I am really happy to hear that you made these and that they went down so well! As for your sweet version, it sounds brilliant - I can also imagine some with nuts, dried fruits.... oh the variations.... circling my head now! Watch this space, lol!

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  14. These look and sound absolutely delicious. I bet they are so tasty. The recipe looks so easy. I will have to make them. Half of our household doesn't eat eggs, so maybe I can use a milk wash instead. I have to make them soon. I'll let you know when I do. Thanks for the great idea!

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  15. I make a few variations of these and they always disappear in no time! Yours look great!

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  16. Bri - just use the milk wash, it's just for a little colour on the pastry.

    Brilynn - there are so many variations on these, would love to hear yours!

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  17. I did these this morning. Using cheese bacon, egg, and sundried tomato. They're a great hit! Thanks!

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  18. That sounds interesting MargaritFox, almost like a breakfast snack!

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  19. Lovely!.. will definitely try this.. a bookmark for sure... Thanks..:)

    ~ Siri

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  20. These look absolutely delicious! I am sure they are irresistible!

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  21. WOW...these look great. I love savoury stuff & this looks perfect & pretty. Got here from Cynthia's...& am glad I did. You have a great blog! Cheers Deeba

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  22. Thanks Siri and Gretchen!

    Hi Deeba, thanks for coming over from Cynthia's, it's great to see you here!

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  23. they look fabulous! I'm gonna make them this weekend:)

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  24. Wow, they look just amazing..Will try them for sure..

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  25. hello! i'd like to tell you that i've made these twice, once in may, and once last week - they've no become a go to recipe for me because they are simple yet so delicious. thank you so much for sharing how to make these!

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  26. Hi there csquad, thanks so much for letting me know, I am glad you liked them, they are very easy to put together.
    Thanks again, Nic

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I might not always answer every comment, but I do read them all. I always try to answer any questions about this blog and the recipes, or you can email me if your prefer.