Pesto and Tomato Pinwheel

Methods

• To make coriander pesto, place coriander leaves, garlic, walnuts and 2 tbsps olive oil in a blender jar and blend till smooth. Gradually add the remaining oil and blend till well mixed. Transfer into a small bowl, add half the parmesan cheese and mix well.
• Sift flour and baking powder into a mixing bowl, add sugar and mix. Add butter and rub in with your fingertips, till mixture resembles fine breadcrumbs. Make a well in the center, add egg and milk and mix and knead into soft dough adding more milk if necessary. Rest the dough for 10-15 minutes.
• Dust some flour on a flat surface, divide the dough into 2 equal portions. Roll out each portion into 1 cm thick rectangle. On one half of each rectangle, spread tomato slices, on the other half spread the coriander pesto and roll it carefully. Place the rolls on a greased baking tray, place the tray in the refrigerator for 10-15 minutes.
• Preheat oven to 180º C.
• Remove the tray from the refrigerator, cut the rolls into round pieces and spread them on the tray. Brush them with milk and sprinkle remaining cheese on top.
• Keep the tray in the preheated oven and bake for 20-25 minutes.
• Take the tray out of the oven and let the pinwheels cool slightly. Arrange them on a serving platter and serve with tomato ketchup.