Goat Cheese and Green Chile Pinwheels

A few days ago I cooked a big pot of stew with black beans, chard, butternut squash, and roasted tomatoes.  To top that pile of health and wellness I made distinctly unhealthy Goat Cheese and Green Chile Pinwheels.  The green chile in the pinwheels mirrored the green chile flavor in the stew, and overall they went together quite well.  The pinwheels were great for dipping in the stew instead of having bread or crackers.  I normally might think of topping a stew like that with sour cream or yogurt, and the goat cheese worked great for that hit of creaminess.  However, these pinwheels would also be great for some other type of stew or soup, or just on their own as an appetizer or snack.  They take a bit of effort to put together but all the work can be done well ahead of time.  Plus they are super delicious!

The key to the pinwheels is the sheets of puff pastry you can buy in your grocer's freezer section.  They make all kinds of dishes much easier.  You might immediately think of sweet foods when you think of puff pastry, but it works just as well for savory dishes.  It's important to thaw the puff pastry for enough time before you plan on using it, but at the same time, not to thaw it out too much.  Warm or even room-temp pastry will be very difficult to work with.  Thawing the pastry in the fridge instead of on the counter can help prevent this, but if you find your pastry is getting too warm to work with, just stick it in the freezer for a couple of minutes to firm it up.

Here's what I did.

Goat Cheese and Green Chile Pinwheels
4 oz goat cheese (chevre)
1 Tbsp sour cream
2 oz diced green chiles
dash of salt, pepper, and cayenne
1 sheet puff pastry (half a box)
1 egg
2 Tbsp water

Stir together cheese, sour cream, chiles, and seasonings.  In another bowl, whisk together egg and water. 

Lay wax paper out on a flat surface and dust it with about a tsp of flour.  Unfold the pastry on the paper and roll out gently to make a square about 11 inches wide.  Lightly brush the whole square with the egg wash.  Evenly spread cheese mixture over the pastry, leaving about an inch around the edges.  Starting with the side nearest you, roll the pastry away from you, slowly and evenly, using the wax paper to help lift it if necessary.  Pull the far edge up over the roll taught and seal gently.  Wrap the wax paper around the pastry roll and refrigerate for at least 10 minutes or up to a day. 

When ready to bake, preheat the oven to 400.  Slice the chilled pastry roll into about 3/4 inch slices, gently moving the slices to a greased baking sheet.  Leave a little space between each pinwheel.  Lightly brush the tops and sides of the pinwheels with the remaining egg wash.  Bake for about 20 minutes or until the pinwheels are golden brown.  Serve immediately or at room temp.


I hope you give these a try.  Happy eating!