Makes about 80
Put the flour and the salt into a food processor. Cut the butter into cubes and add to the food processor, blitz until it resembles breadcrumbs. Add the cream cheese and blitz until it comes together as a dough.
Shape the dough into a disk, wrap in clingfilm and refrigerate for 1 hour.
Meanwhile, make the wild garlic pesto. Put the cashews in a mini food processor and blitz until roughly chopped. Roughly chop the wild garlic and add to the food processor with the parmesan, olive oil and some salt and pepper. Blitz into a pesto. Set aside.
After 1 hour, unwrap the pastry and roll out on a well-floured surface, so that you get a rectangle of 45x30cm.
Spread the entire surface with pesto. Cut crosswise into 4 rectangles, then roll up each tightly into a log. Put the logs onto a little tray lined with baking paper and put in the freezer for 1 hour to firm up.
Once firm, preheat the oven to 200°C fan.
Cut the cold logs into ½ cm thick slices and place the pinwheels on a baking tray lined with baking paper – leaving enough space between them as they will spread a bit.
Bake for 12 minutes in the preheated oven. Serve hot or cold.
STORAGE: These are best eaten right away when they’re still warm. You can keep them for another day or freeze them, and reheat them in a hot oven for a few minutes.
*If you can’t find any wild garlic, you can replace it with basil leaves or ruccola and add a crushed garlic clove to the pesto.
