Looking for inspiration for footy final snacks? These pinwheels can be pre-prepared, frozen and ready for baking when the big game arrives, or easily prepared on the same day. They’re a cinch to make – the hint is to roll when the pastry is still cool to the touch. They also make a tasty savoury snack to satisfy any lunchbox.

makes 16

2 square sheets frozen butter puff pastry (25cm x 25cm)

2 tablespoons extra virgin olive oil

250g butternut or grey pumpkin, coarsely grated

200g baby spinach leaves

½ teaspoon sea salt

1 teaspoon Southern Seagreens furikake, plus extra for sprinkling (optional)

100g Main Ridge Dairy halloumi, coarsely grated

2 tablespoons Torello Farm pesto

1 egg, lightly beaten

Torello Farm’s chilli & apple sauce, or a favourite chutney style sauce, to serve

Place the frozen pastry sheets on clean work surface side by side with plastic side down. Line two baking trays with baking paper. Preheat the oven to 195°C (175°C fan-forced)

Meanwhile, heat half the oil in a large frying pan over a medium heat. Add the pumpkin, spreading out to cover the base. Cook for 8-10 minutes, stirring occasionally until the pumpkin has softened and is tender. Transfer to a bowl and set aside. Return the frying pan to the heat. Add the remaining oil and the spinach and cook until spinach has wilted. Remove from heat. Squeeze out any excess moisture from the spinach and add to the pumpkin. Cool for 10 minutes.

Add the salt, furikake and cheese to the pumpkin and spinach and using hands combine well. Spread the pesto evenly over the surface of the pastry sheets. Divide and spread out the pumpkin mixture evenly over the top, leaving the top edge (furthest away) 2cm clear on each sheet and making sure the mixture spreads up to the remaining three edges. Brush top edge with egg. Starting from the bottom edge (closest to you), fold over about 1cm of the pastry edge, peeling away plastic as you go. Then continue rolling into swiss-roll shape, gently peeling away plastic. If pastry becomes too sticky to work with, transfer the pastry and topping to the fridge for 30 minutes to firm up.

With the seam side facing down, cut across the log shape in half, then cut each half in half again, and repeat again to make eight pieces. (Note: at this point the pinwheels can be frozen. To cook, thaw in fridge before baking) Carefully turn each piece over to reveal the pinwheel shape and transfer to the prepared baking tray, placing 2-3cm apart. Sprinkle with some extra furikake. Bake for 25-30 minutes, or until puffed, golden brown and pastry edge is crispy. Serve hot with spicey sauce.

Recipe by Fiona Hammond, September 2023