Vickys Artichoke & Spinach Pinwheels, Gluten, Dairy, Egg & Soy-Free

• 400 grams can of artichoke hearts, well drained
• 450 grams fresh spinach leaves
• 8 tbsp mayonnaise, see my egg-free recipe link below
• 50 grams parmesan-style cheese, I use 'Parma' brand soy-free vegan parmesan
• 1 1/4 tsp garlic powder
• 1 1/4 tsp onion powder
• 1/2 tsp black pepper
• 450 grams puff pastry, see my free-from recipe link below

1. Chop the artichoke hearts and put into a large bowl.
2. Make sure they're drained well
3. Put the spinach in a large pan with 2 tbsp water.
4. Put the lid on and steam for a few minutes until wilted
5. Drain and tip the spinach out onto a clean tea-towel.
6. Squeeze the excess water out of the spinach by wrapping with the towel and pressing down.
7. You may need to use 2 towels for this
8. Chop roughly and put into the bowl with the artichoke
9. Add the mayo, parmesan, onion powder, garlic powder and pepper.
10. Mix well and adjust the seasonings if desired
11. Halve the pastry and set one half aside.
12. Roll out into a rectangle around 25cm wide and 15cm tall.
13. The exact measurement doesn't really matter
14. Spread half of the artichoke mixture on top of the pastry leaving an inch at one of the long sides clear
15. Start to roll the pastry over like a jelly/swiss roll.
16. I find it easiest to cut the pastry in half top to bottom for more control
17. Roll right to the bottom and pay extra attention to the bottom end sticking well so it doesn't pop open in the oven
18. Wrap the pastry 'sausages' in clingfilm and put in the freezer for an hour.
19. Repeat with the set aside pastry and artichoke mixture
20. Preheat the oven to gas 7 / 210C / 425F and line a baking tray with parchment paper
21. Unwrap the pastry and cut into slices around 1cm thick.
22. I got 10 discs from each quarter of rolled pastry
23. Place on the lined tray, glaze the pastry with a little milk of choice (I use rice milk) and bake for 20 minutes or until golden and puffed
24. You can keep the filled pastry frozen for 3 months before baking if you don't need this amount all at once
25. The mixture also makes a gorgeous dip or topper for breadsticks, crackers etc if you mix in just enough sour cream to loosen the mixture to your own preference.
26. I use coconut cream soured with lemon juice or cashew cream as linked below

fresh spinach leaves, mayonnaise, parmesanstyle cheese, garlic, onion, black pepper, pastry

Taken from cookpad.com/us/recipes/358695-vickys-artichoke-spinach-pinwheels-gluten-dairy-egg-soy-free (may not work)