Sausage Pinwheels

Ingredients

• 2 (170 g each; 6 oz each)Italian sausages, casings removed
• 397 g (14 oz)puff pastry, thawed
• 75 ml (5 tbsp)pumpkin purée
• 100 g (1 cup)Parmesan cheese, shredded
• 45 ml (3 tbsp)spring onion, thinly sliced

Instructions

1. 1

   Heat the oven

   Preheat the oven to 190°C (375°F) and line a baking tray with baking parchment.

2. 2

   Slice the sausages

   Cut the sausages lengthways, then slice each piece into pieces about 6 mm (¼ in) thick.

3. 3

   Brown the sausage

   Warm a dry frying pan over medium-low heat. Add the sausage and cook, stirring occasionally, for 3–5 minutes until lightly browned. If it begins to stick, add a little avocado or olive oil. Take the pan off the heat.

4. 4

   Prepare the pastry

   Unroll the puff pastry on a lightly floured surface. If it is one large sheet, cut it in half.

5. 5

   Add the pumpkin

   Spread 2½ tbsp (about 37 ml) of pumpkin purée over each pastry sheet, then arrange the sausage on top.

6. 6

   Add the toppings

   Scatter the Parmesan over the sausage, followed by the spring onions. Press the toppings gently into the pastry.

7. 7

   Roll the pastry

   Starting at a short end, roll each pastry sheet into a log. Pinch the seams closed, then turn each log seam-side down.

8. 8

   Cut the pinwheels

   Slice each log into even pieces, aiming for about 8 slices per log.

9. 9

   Bake until golden

   Arrange the slices on the prepared baking tray and bake for 20 minutes, or until lightly golden.

10. 10

    Cool before serving

    Take the pinwheels out of the oven, move them to a wire rack and leave to cool for 15 minutes before serving.

What are sausage pinwheels?

Sausage pinwheels are savoury pastry spirals made by rolling a filling inside puff pastry, then slicing and baking the roll. They are a familiar American party snack, drawing on the broader tradition of filled pastries and bite-sized appetisers.

This version pairs Italian sausage with pumpkin purée, Parmesan and spring onion. The pumpkin adds a gentle sweetness and helps the filling spread, while the cheese brings savoury depth.

Nutrition and macros by portion

The nutrition label shows one serving as written: 212 calories, 6g protein, 12g carbs, 15g fat.

The puff pastry supplies much of the carbohydrates and fat, while the sausage and Parmesan contribute protein and additional fat. Serve a few pinwheels with salad or vegetables to add freshness and balance the pastry-rich portion.

The filling

Sausage: Removing the casings lets the meat cook in small pieces that are easier to distribute across the pastry. A brief pre-cook gives it a head start before the pinwheels go into the oven.

Pumpkin: Spread the purée in a thin, even layer so it complements the sausage without making the pastry soggy.

Toppings: Parmesan and spring onion add salty, savoury flavour and a fresh allium note. Press them lightly into the pastry to help them stay in place as you roll.

Working with puff pastry

Thaw the pastry until it is pliable enough to unroll without cracking, but keep it cool rather than soft and sticky. A light dusting of flour helps prevent sticking without leaving a heavy coating.

If the pastry comes as one large sheet, cutting it in half makes two manageable rolls. Roll each from a short end to create spirals that are easy to portion.

Rolling and slicing

Tight roll: Keep the log snug so the filling stays in place, but avoid stretching the pastry. Pinch the seam closed and set it underneath on the tray.

Even slices: Cut each log into about 8 pieces, making the slices similar in thickness so they bake at roughly the same rate. A sharp knife helps keep the spirals neat.

When they are ready

Bake at 190°C (375°F) for 20 minutes, checking for lightly golden pastry. The exact colour can vary with the pastry and oven, so use the visual cue as well as the stated time.

The recipe calls for 15 minutes of cooling on a wire rack. This lets the pastry settle and helps prevent the bases from becoming steamy.

Serving ideas

Serve the pinwheels warm or at room temperature as a snack or appetiser. A crisp green salad or sliced vegetables can add freshness alongside the rich pastry and sausage.

For a fuller spread, pair them with a simple dip or other small bites. Keep any accompaniments light in flavour so they do not overwhelm the pumpkin and Parmesan.

Recipe notes & tips

• Thaw the puff pastry until flexible but still cool before unrolling.
• Use only a light dusting of flour to stop the pastry sticking.
• Cook the sausage in a dry pan first, adding a little oil only if it begins to stick.
• Spread the pumpkin purée evenly so each pinwheel gets some filling.
• Keep the pastry log seam-side down on the tray to help it hold its shape.
• Cool the baked pinwheels on a wire rack for the full 15 minutes.

Variations

• Add herbs: Mix chopped sage or thyme into the sausage for an earthy note.
• Use a different cheese: Swap the Parmesan for another hard, finely grated cheese.
• Add a little heat: Season the sausage with chilli flakes while it cooks.
• Try another onion: Use finely sliced chives in place of the spring onion.
• Make smaller bites: Cut the logs into thinner slices and check them earlier as they bake.

Common mistakes to avoid

• Overcooking the sausage: Brown it only lightly in the pan, as it will cook further in the oven.
• Using warm pastry: Keep it cool and pliable so it is easier to roll and slice.
• Adding too much purée: Stick to 2½ tbsp per sheet to avoid a damp filling.
• Leaving the seam on top: Place each log seam-side down so it is less likely to open.
• Crowding the tray: Leave space between slices so the pastry can bake evenly.
• Skipping the cooling time: Let the pinwheels rest on a wire rack for 15 minutes before serving.

How to store

Once cool, store the pinwheels in an airtight container in the fridge and eat within 3 days. Reheat in an oven until warmed through and crisp; avoid prolonged microwave heating, which can soften the pastry.

Frequently asked questions