To make coriander
pesto, place coriander leaves, garlic, walnuts and 2 tbsps olive oil in a blender jar and blend till smooth. Gradually add the remaining oil and blend till well mixed. Transfer into a small bowl, add half the parmesan cheese and mix well.
Sift flour and baking
powder into a mixing bowl, add sugar and mix. Add butter and rub in with your fingertips, till mixture resembles fine breadcrumbs. Make a well in the center, add egg and milk and mix and knead into soft dough adding more milk if necessary. Rest the dough for 10-15 minutes.
Dust some flour on a
flat surface, divide the dough into 2 equal portions. Roll out each portion into 1 cm thick rectangle. On one half of each rectangle, spread tomato slices, on the other half spread the coriander pesto and roll it carefully. Place the rolls on a greased baking tray, place the tray in the refrigerator for 10-15 minutes.
Preheat oven to
Remove the tray from
the refrigerator, cut the rolls into round pieces and spread them on the tray. Brush them with milk and sprinkle remaining cheese on top.
Keep the tray in the
preheated oven and bake for 20-25 minutes.
Take the tray out of
the oven and let the pinwheels cool slightly. Arrange them on a serving platter and serve with tomato ketchup.