I’m sitting in my apartment where it looks like Christmas just threw up after a night of heavy drinking. I don’t pin myself as the holiday type, so I think I must have sleepwalked to Target in a zombie-like state and bought 4 strings of lights, fir tree-shaped candles, and, somehow, pumpkin spice hummus. There is no other explanation. I am repulsed and slightly aroused.
The only part of the holidays that my rational mind enjoys is the viable excuse to bake all the time. I don’t even like baking that much, but I have a few great jokes centered on powdered sugar looking like cocaine, so I do what I have to. This coming week is a non-stop string of holiday parties with coworkers, family, and friends. Fortunately, these pinwheels are a super easy last-minute party trick guaranteed to please a crowd. Make sure you get vegan puff pastry and the rest is pie. I’m biased, but I could eat these vegan pinwheels all day (I might also be avoiding that pumpkin spice hummus).
Mushroom Chickpea Pinwheels
- 1 package vegan puff pastry, thawed (I use Pepperidge Farm)
- 3 shallots, finely minced
- 1 cup chopped portabello mushrooms
- 1 can chickpeas, rinsed and drained
- 2-3 tablespoons olive oil
- salt to taste
- 1/2 teaspoon fresh or dried thyme
Preheat the oven to 400* and lightly grease a cookie sheet
- Heat a medium pan and add the olive oil and minced shallots. Sauté for 1-2 minutes, then reduce heat to low and let them caramelize until browned and tender, about 10 minutes. Add the mushrooms and cook for another 10 minutes or so, stirring occasionally. Finally, add the chickpeas, sprinkle with thyme, season with salt and pepper to taste; cook for 5 more minutes.
- Roll out the thawed puff pastry on a lightly floured surface. Depending on the number of sheets of pastry, divide up the mushroom/chickpea mixture (e.g. if you have two sheets, divide mixture in half). Starting about 1/2″ from the edge, pour one portion of the mixture onto a sheet of pastry (see picture below). Roll away from you into a log (like a jelly roll). Cut into 1/2″ slices. Place the slices onto the greased cookie sheet. You may want to pour a bit of extra filling into some of them as you go if any are sparsely filled. Repeat this process with subsequent sheets of puff pastry. Once complete, place the cookie sheets in the oven. Bake for 10-12 minutes, or until the pastry is golden brown and puffed up. Let cool for 10 minutes. Serve warm or room temperature.