The quintessential Australian vegetarian roll next to the sausage roll! These are great to make ahead and keep in the freezer raw, heating directions are the same and can cook from frozen. Just lay them out separated on a cutting board in the freezer until frozen so they do not stick to each other, then transfer into a ziplock bag.
Ingredients
Filling
- 250 g / 8 oz frozen chopped spinach, thawed
- 400 g / 13 oz ricotta
- ¾ cup grated parmesan
- 1 ½ cups shredded cheese (cheddar, tasty, Monterey Jack, Gruyere, Pepper Jack)
- 1 egg
- 1 large garlic clove, minced
- Pinch of nutmeg
- ¼ – ½ tsp salt
- Black pepper
Rolls
- 3 sheets puff pastry
- 1 egg, beaten
- Sesame seeds (optional)
Directions
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Take pastry out of freezer.
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Place spinach in a colander and use a wooden spoon or your hands to press out excess water. You could also do this using a tea towel or paper towels. Transfer spinach to a bowl
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Add remaining Filling ingredients. Mix to combine.
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Place pastry on work surface and cut in half to create 2 rectangles – you should have 6 in total.
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Divide filling between pastries, brush edge with egg then roll up, finishing with the seam side down.
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Refrigerate for 15 minutes. Meanwhile, preheat oven to 180C/350F.
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Spray 2 x baking trays with oil.
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Cut rolls into 4, or whatever size you want. Brush tops with egg (makes it golden) then sprinkle with sesame seeds.
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Bake for 25 minutes, then take out the top tray and move the bottom tray to the top and give it an additional 5 – 10 minutes to make it golden.
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Best served warm – the pastry is crispier and the filling is juicier.
Credit: Recipe Tin Eats