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







Ingredients
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
Delicious

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