Let me preface this post by telling you that I’m typing it up on my (barely functional and very old) iPhone 4 (because my iPhone 5 isn’t expected for another two weeks- boo!) on the bus, headed home from work.
And by “work” I don’t mean my usual “very tame” 9 hour work day. I mean an Advil-sustained, coffee and diet-coke guzzling absolutely intense ten and a half hour work-athon. Yeah. Cause that’s what happens when your company closes ten days straight in celebration of a holiday.
Not fun. Wait. I should clarify. Vacation is fun. Coming back isn’t. Wait, was that obvious? Also, I’m probably not coherent. Consider yourselves warned.
Oh, and I’m not finished complaining about my work day. I came in to a total of 254 emails and orders. I thought that was bad, then I discovered that my customers knew that I was out, so they were waiting until I came back to contact me. Trust me, as bad is it sounds…it was worse.
Also, you have to remember that every customer is convinced they’re the only one, or at best, the only one who is in a rush. Have I mentioned the phone calls yet? Well suffice it to say that they didn’t stop, except for the few moments that I accidentally turned my phone off. Okay, I’m finished
complaining explaining my complete lack of coherence.
Now let’s talk potatoes. Not just potatoes, but PESTO potatoes y’all! And it gets better, because said pesto potatoes are wrapped up in a glorious layer of carby puff pastry. They’re extra awesome because the pinwheel shape is just plain pretty. And the little size means they’re a perfect appetizer, or better yet, party food. I served these a number of times over the holidays, and they got rave reviews all around. Bonus: they froze nicely! Don’t tell anyone.
I don’t have energy to convince you further, I have work email to not answer. What can I say, make them. You’ll thank me later.
Pesto Potato Pinwheels
Ingredients:(I used an imitation pesto made from frozen basil cubes, using the ingredients below. You can use prepared pesto instead.)
3 large Idaho potatoes
1/4 cup prepared pesto (plus olive oil, as needed) OR
1/4 cup olive oil
4 frozen basil cubes or 4 teaspoons finely chopped basil
2 teaspoons salt
1/4-1/2 teaspoon black pepper
2 cloves garlic, minced
2 large sheets of puff pastry
Boil potatoes until tender. Remove from flame and place in large mixing bowl.
If using imitation pesto: Prepare imitation pesto: mix together basil cubes or chopped basil, salt, pepper and minced garlic. Add olive oil and stir until combined. Mixture should be slightly thick.
Pour pesto mixture into the bowl with the potatoes. Mash until smooth. Mixture will have a slightly greenish hue. Don’t worry, it will look nice when you bake it.
Preheat oven to 350. Line a cookie sheet with parchment paper or grease it lightly.
Roll out the puff pastry sheet and cut into three sections. Spread a third of the mashed potato mixture over the puff pastry. Roll it up lengthwise, so that you end up with a long and skinny roll. Note: the tighter you roll it out, the prettier and more delicious if will be.
Use a sharp serrated knife (bread knife) to cut half inch slices of the roll. Place the rolls on the prepared cookie sheet (if they flatten while slicing, you can roll them a bit between your palms, if desired).
Bake at 350 for 30-35 minutes, until sides are golden brown. Serve hot.
I know, I know. The holidays are over and nobody needs fattening recipes now. But c’mon, these look awesome, don’t they? Plus, I have some healthy recipes coming up…I promise! -Miriam