Ingredients:

  • 1 sheet (250g) puff pastry, thawed but cold
  • 1 large egg, beaten
  • 1 tsp (2g) caraway seeds
  • 6 oz (170g) lean corned beef, thinly sliced or chopped
  • 1 cup (100g) Swiss cheese, finely shredded
  • 1/2 cup (75g) sauerkraut, thoroughly drained and squeezed dry
  • 1/4 tsp (1g) black pepper, freshly cracked
  • 1/4 cup (60g) plain Greek yogurt
  • 2 tbsp (30ml) sugar-free ketchup
  • 1 tbsp (15g) sweet pickle relish
  • 1/2 tsp (2ml) Worcestershire sauce

Instructions:

  1. Preheat your oven to 400°F (200°C). Place the sauerkraut in a clean kitchen towel and squeeze with maximum force until no liquid remains to ensure the pastry remains crisp.
  2. In a small bowl, whisk together the Greek yogurt, sugar-free ketchup, sweet pickle relish, and Worcestershire sauce to create the lightened-up dressing.
  3. Lay the cold puff pastry on a lightly floured surface. Spread a thin, even layer of the yogurt-based dressing across the dough, leaving a small border at the edges.
  4. Layer the chopped lean corned beef, shredded Swiss cheese, and dried sauerkraut over the dressing. Season with freshly cracked black pepper.
  5. Roll the pastry tightly into a log. Using a sharp serrated knife, slice the log into 24 even rounds. Place the pinwheels on a baking sheet lined with parchment paper.
  6. Brush the exterior of each pinwheel with the beaten egg wash and sprinkle with caraway seeds. Bake for 20 minutes or until the pastry is golden-brown and the cheese is molten.