A roll of tesco ready rolled puff pastry (375g) contains 1.9g salt, and can be easily cut into 16 pastry swirls so each portion is about 0.1g salt. Bear this in mind when adding your fillings.
2 swirls is good for one lunch.
Takes: 45 minutes
Equipment
Sharp knife
Spatula
Baking tray
Ingredients
1 pack of prerolled puff pastry
Fillings (suggestions after method)
Method
Preheat your oven to 180°C
Get your pastry out of the fridge at least 5 minutes before you intend to use it.
Once your pastry is suitably soft, unroll it and cut it in half.
Pile your toppings of choice onto the pastry, roll it up and slice each half into 8 equal pieces. Don’t worry if in cutting the slices you squish them quite flat, the puff pastry makes them quite round again when it cooks.
Lay your spirals flat on a greased baking tray (I just used a couple of squirts of fry lite) and bake for 30 minutes.
Some fillings I have tried:
Spinach and ricotta
Spread half a tub of ricotta onto the pastry and as much fresh spinach as you can possibly fit. Bear in mine how much it shrinks when cooked.
Cheese and tomato
Spread tomato puree onto the pastry and cover with slices of cheese. I chose Gouda because it has a nice but mild flavour and a relatively low salt content at 0.3g per slice. I used 4 slices so each spiral has 0.15g salt from the cheese.