Salmon Pin Wheels

Flaky pastry, soft filling with nutritious salmon and a little hidden veg in there too. I promise you won’t be able to just have one!


  • 170g tin skinless and boneless wild red salmon – you can use pink salmon, tinned mackerel or tuna
  • 1 sheet of ready rolled puff pastry or GF*
  • 4 blocks of frozen spinach – defrosted
  • 165g of cream/soft cheese or DF*
  • 130 grated cheddar or DF*
  • A good grinding of black pepper


Squeeze the liquid out of the defrosted spinach, then add the cream cheese and black pepper and mix well.

Unroll the pastry and evenly spread the cream cheese mixture over the pastry edge-to-edge.

Drain the tin of salmon and break up with a fork. Sprinkle the salmon across the cream cheese evenly, then repeat with grated cheese.

From a long end, roll the pastry up into a long sausage as tightly as you can, then using a serrated knife, cut into 12 equal discs.

Place pinwheel side up on a lined baking tray and bake at 200d/400f fan over for 15-20 minutes until the pastry has puffed up and the cheese golden.

Suitable from 6 months – cut in half to serve. Store in the fridge for 2 days or freeze for up to 3 months.

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