Wednesday, January 7, 2009
The other day I was on Tastespotting, and The Review Lady had posted a picture of a black bean and mushroom pinwheel, but did not have the recipe. Well, it looked delicious, so I added it to my list of favourites, vowing to invent something based on the picture in the near future. Well, when I was making a vegetarian meal when a couple of friends came over, I thought "black beans, that would add some substance," and it was ON. I am 100% sure this did not taste like the inspiration pinwheel, but it was delicious!
1/2 package puff pastry (one of the two Tenderflake squares)
1 tsp olive oil
1/2 can black beans
1/4 cup grated parmesan
1 tsp cumin
As per the pastry instructions, defrost and roll out the puff pastry. Saute the mushrooms in oil, and as they are finished, sprinkle in the cumin. Drain and rinse the black beans, and smush them with your hands as you add them in. Mix everything together, and spread evenly over the surface of the pastry. Sprinkle the parmesan over evenly as well.
Gently roll the pastry into a tube shape. Try not to loose the filling. Cut it into even sections about 1 1/2 to 2 inches thick.
Spray a backing sheet with cooking spray (to avoid pastry sticking), and place each roll with a flat side on the sheet. If you have some extra parmesan, you may want to sprinkle a bit on top.
Back at 375 F for about 20 - 30 minutes (until golden brown) and then serve. When I made this for the girls, it went over very well, but when i made it for my husband he said it tasted a bit like a Taco Bell burrito. He seems to think that anything made with cumin does, but what does he know?
I made them as full sized appetizers, but if you cut the dough in half so that the wheels are smaller, they would make a tasty finger food.