Chicken Parmesan Pinwheels with Homemade Salsa

These Chicken Parmesan Pinwheels are a fun, hands‑on snack that feels special while staying approachable. Flaky pastry is rolled with tender chicken, tomato, and cheese, then baked until golden and sliced into spirals that are easy to pick up and enjoy. Served with a smooth homemade tomato salsa for dipping, this recipe works well as a family meal, shared platter, or relaxed lunch.

(Makes approx. 4–6 servings)

1. Preheat the oven to 180°C (160°C fan) and line two baking trays with baking paper.

2. Lay the puff pastry sheets flat on a clean surface, long edge facing you.

3. In a small bowl, mix the tomato purée and garlic purée.

4. Spread the mixture evenly over the pastry, leaving a small border around the edges.

5. Scatter the chopped chicken evenly over the pastry, followed by the grated Parmesan.

6. Starting from the long edge, roll the pastry up tightly into a log.

7. Slice each roll into even pinwheels (about 2–3cm thick).

8. Place the pinwheels cut‑side up on the baking trays and gently press them down.

9. Bake for 15–20 minutes, until puffed, golden, and cooked through.

How to Make the Salsa

1. Add the tomatoes, red onion, coriander, lemon juice, and black pepper to a jug or bowl.

2. Blend with a hand blender until smooth, or leave slightly chunky if preferred.

3. Taste and adjust lemon juice as needed.

Serve

Serve the pinwheels warm with the homemade salsa on the side for dipping.