2 puff pastry sheets
1/2 cup mix of cheeses like Monterey jack, provolone, mozarella, cheddar (you can use which ever you like)
egg wash ( 1 egg beaten with 2 tbsp of water)
Baking sheet lined with parchment paper
For Spinach Curry:
1 packed cup of frozen spinach (you can use fresh too)
1 large clove of garlic, chopped
1/2 chopped onion
few drops of oil
1/2 tsp chilli powder
1/2 tsp cumin powder
1/2 tsp coriander powder
salt to taste
few chopped coriander leaves
To make spinach curry:
Heat oil in a pan.
Add the onions and garlic, saute for 2 minutes.
Add the spinach along with salt, cumin, coriander and chilli powders.
Cook until all the rawness is gone and spinach is cooked.
Remove from heat, and let it cool down completely before putting into the puff pastry.
Cooling is very important, otherwise it will make the puff pastry soggy.
Preheat the oven to 425 degrees F
Thaw the puff pastry sheet accordingly to directions on the box.
Lightly flour the surface and place the sheet on the flour.
Brush the Sheet with egg wash.
Sprinkle the Spinach curry on the sheet evenly covering all corners.
Sprinkle the cheese on the spinach.
Now slowly starting from one corner, start rolling the sheet, brushing with egg wash on the exposed side, rolling it in.
Now brush the whole roll with egg wash.
Cut in 1/2 inch pieces and place them on the baking tray lined with parchment paper.
Again brush them lightly with egg wash on the top of the pin wheels.
Bake for about 15 minutes, till golden brown.
Serve with ketchup or any chutneys.