Taco pinwheels




Prep Time


Cook Time

Combining the flavour of a taco with the crunch of buttery pastry, these tasty morsels are a great party snack.



For the taco pinwheels

  • 250g beef mince
  • 2 cloves garlic — crushed
  • 1 tablespoon chilli powder
  • ½ teaspoon garlic salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon ground cumin
  • ½ teaspoon onion powder
  • ¼ teaspoon dried oregano
  • ¼ teaspoon paprika
  • 400g can tomatoes with chilli — drained
  • 350g roll flaky pastry
  • 1 cup grated cheese, plus extra for the top


For the taco pinwheels

  • Preheat the oven to 200°C (180°C fan bake). Line a baking tray with baking paper.
  • Heat a large pan over a medium-high heat and fry the beef mince, breaking it up with the back of a spoon.
  • Add all the remaining ingredients except the pastry and cheese and stir to combine.
  • Unroll the pastry and press it out to form a large rectangle.
  • Spread the mince mixture evenly all over the pastry then sprinkle with the grated cheese.
  • Starting at the long edge, roll up the pastry very tightly.
  • Cut the roll into 12 slices, each about 2cm thick.
  • Arrange scrolls in a single layer on the prepared tray and sprinkle with the extra cheese.
  • Bake for 18–20 minutes or until golden brown.