Cheddar, Leek & Sweetcorn Pin Wheels

Spelt Bread Finish


Serves 6

  • 250g Leeks
  • 250g Sweetcorn
  • 125g Grated Cheese
  • 100g Cream Cheese
  • 6 Sheets Filo Pastry
  • 1 Tbsp Olive Oil
  • 25g Melted Butter
  • Salt and Pepper


  1. Pre-heat the oven to 200°C / gas mark 6. Finely slice the leeks, wash well & drain. Heat the olive oil in a heavy based pan & add the leeks, cook gently until softened & no moisture remains. Spelt Bread
  2. Stir in the Sweetcorn, grated cheese & cream cheese then season well with salt & pepper, allow the mixture to cool. Spelt Bread (2)
  3. Lay out a sheet of filo pastry & place 1/6 of the mixture along the bottom edge of the pastry, brush the top edge of the pastry with the melted butter & fold in the edges. Spelt Bread (3)
  4. Very carefully roll the pastry into a long cigar shaped roll then coil into a pin wheel shape. Spelt Bread (5) Spelt Bread (5)
  5. Transfer the pin wheel to a baking tray & continue to make the other 5, brush the pinwheels with melted butter & bake for 20-25 minutes until golden brown & crisp. Spelt Bread (6)
  6. Allow to stand for a few minutes before transferring to a serving plate. Spelt Bread (5) Spelt Bread (5)