This morning my grandfather passed away due to illness - we had been expecting him to succumb for a month or two. I think he would have loved these pinwheels. A stand-out memory of him at the lunch table involved him including a cheese and jam sandwich with every midday meal! Minus the jam for this recipe but I don't think he'd mind, as long as there was plenty of cheese ;-)
Ingredients for quantity of scone dough from your favourite recipe (mine is Edmonds!)
4 tsp dried herbs of your choice (I love oregano!)
1 cup grated cheese
4 Tbsp tomato paste
|A well-worn page in my Edmonds cookbook|
Sift together the dry ingredients for your scone dough, including the dried herbs.
Rub in the butter to the dry mixture as per your scone dough instructions.
Slowly add the milk (1 to 1 & 1/2 cups if you're also using the Edmonds recipe) and 'cut' into the mixture with a knife. The best consistency is when the mixture separates into what look like many doughy ribbons, like the second image below. Then use your hands to knead it into one large lump of dough.
|Perfectly 'cut' dough|
For each half of the dough, shape it into a rectangle with your hands, then roll it out onto a floured board or bench-top. Try to make it about half a centimetre thick, a hand-span wide, and a rolling pin's length-long!
Spread the tomato paste on two-thirds of the width of the dough.
Use a small amount of milk to moisten the edge that is not covered in tomato paste. Roll up from the tomatoey edge to the moistened edge (you might find it easier to roll by cutting the dough rectangle in half first).
Arrange the pinwheels on a lightly floured or papered baking tray with at least 2cm spacing.
Use a pastry brush to paint the tops of the pinwheels with milk and add a sprinkle of the remaining cheese to each one.
Bake for 10 to 12 minutes in a hot oven (check your scone recipe - probably around 200 degrees C). Cool on a baking rack once done.