Pesto Pinwheels

Makes 12 – 14


  • 450g plain white flour
  • 1 tsp sugar
  • 1 level tsp bread soda (baking soda)
  • ½ tsp salt
  • 3 tbsp chopped fresh thyme (or parsley / chives)
  • 3 tbsp chopped black olives
  • 3 tbsp chopped sundried tomatoes
  • 350 – 420 ml / 12 ½ – 15 fl oz approximately sour milk or buttermilk
  • 150g feta cheese, crumbled
  • Leftover jar pesto


  1. Preheat oven to 230˚C /200˚C fan/Gas 8
  2. Sieve all the dry ingredients.  Mix in the fresh chopped thyme, olives and sundried tomatoes.  Making a well in the centre, pour in most of the sour milk and mix to a soft dough.  If more milk is needed, add now. When mixed, turn out on to a floured surface. Flatten slightly.
  3. Using your rolling pin, roll out in a rectangular shape to about 1cm in height.
  4. Spread the pesto over the top, sprinkle the feta cheese and roll the dough up (like a swiss roll).
  5. It is possible to bake the dough like this to form a spiral loaf.
  6. Otherwise, cut into slices of about 2cm/2 ½ cm. Lie flat on a floured baking tray and flatten slightly by hand.
  7. Bake for 10 – 15 minutes approximately.  Baking time depends on the size of pinwheels cut. They should be firm to touch and golden brown in colour.