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    Sunday, August 23, 2015

    Flavours of Morocco - Pinwheels - Perfect to have with drinks

    Off to a Family dinner. Theme is Moroccan.
    I frequently make my Pastry Pinwheels for pre-food drinks
    Always very popular and I have developed many different flavours, so why not Moroccan
    Here is my little Cooks treat. Yum
     As luck would have it, in my fridge and pantry, I had enough interesting goodies that would deliver what I was wanting
    I haven't put quantities, use as much or as little as you like

    In this case, I had some Goat Feta, the crumbly kind
    But a soft Goats cheese would be best
    Actually that is quite expensive, so I usually use Feta

    For some other flavour ideas of these yummy pinwheels… click Here

    By the way, I used two products from Local Chef’s and I want to mention them, as I find both excellent


     Al Browns Orange and Chili Olive Oil

     Simon Gault's Moroccan Seasoning

    Sheets of Frozen Puff Pastry
    Goats Feta Cheese
    Zest of 1 orange
    Slosh of Al Brown’s Orange and Chili Olive oil

    Black Olives stoned and chopped
    Semi dried tomatoes in oil (I used a tablespoon of this oil as well)

    Simon Gault’s Moroccan Seasoning
    Beaten egg

    Lay out the pastry on the bench
    Mix together, the Feta, Orange zest, Orange and Chili Olive Oil
    Plus  1 tablespoon Moroccan Seasoning
    Beat till you can spread it

    Cover bottom 2/3 of the pastry sheet
    Sprinkle over the olives and the semi dried tomatoes

    Brush the beaten egg over the top third of the sheet
    Refrigerate the egg in a container, to finish off the pastries

    Roll up,
    Press down gently

    Cover and chill for at least 2 hours, overnight is fine
    Heat oven to 200C

    Cut into pinwheels and place on baking sheet covered with baking paper
    Brush with reserved beaten egg, sprinkle over with some more seasoning
    Bake for about 15 minutes, till golden and crisp

    Best served just warm or room temperature to get the best flavour
    And my word, they went very well with
    Helen’s Celery Gimlet, which is divine.
    Bloody fantastic, even if I do say so, my self

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