A British Nostalgic Treat | Corned Beef Pinwheels

BBC's Back In Time For Tea has me glued to the TV when a new episode comes on and I can honestly say it's really changed the way I think about the way we live our modern lives compared to the hardship of just being about to buy food and keep warm over the last century. If you haven't watched it, I highly recommend it.

In one of the episodes, corned beef pinwheels is made for the family dinner. It looked simple enough; spooning diced onion and diced corned beef over pastry, and then rolling and cutting into pinwheels. I went out to buy the ingredients and made them the very next day!

I've made corned beef hash in the past, which were super tasty so I changed up the recipe a little to combine the two. And the resulting pinwheels are highly addictive. They make great party food too since they are easy to whip up and can be made ahead of time.

1 pack puff pastry
1 tin corned beef
1 onion
1/2 tin baked beans
Worchester sauce (generous glugs)
1/2 tsp mixed herbs
Black pepper to taste
1 tbsp oil

1. Dice the onion and the corned beef
2. Heat up the oil in a pan and when hot, add in the onion. When they have turned slightly golden, add in the corned beef and let the sides crisp up
3. Once the corned beef looks crispy, add in the baked beans and stir until combined
4. Add black pepper to taste, mixed herbs and very generous glugs of Worcester sauce. Mix well and take off the heat. Let the mixture cool down for 10 minutes
5. Unroll the puff pastry, and starting from the side closest to you, spoon the corned beef mixture onto the pastry and spread it evenly until 3/4 of the way up. You'll need to leave the top end of the pastry unfilled to close the pastry roll
6. Pick up the pastry from the side closest to you and roll away from yourself. Make sure to roll firmly so that the fillings stay inside the pastry. Once you have a log shape, cut the log into even 10 even pieces and lay them on an oven tray lined with greaseproof paper
7. Bake in a preheated 180-200 degree oven for 25 minutes until golden, and serve straightaway. They are best eaten hot!

Have you guys been watching Back In Time For Tea too?


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