Summer is well on the way, soon we’ll be reaching for the picnic blanket. These tasty little rolls are just perfect to pack for a beach day or a day out in the fields. Spinach is the hero vegetable in these. We’ve chopped and sautéed it and mixed through some cheese including cashew cheese for more nutty protein!
Pop some of our organic Irish spinach in your basket this week and make sure to try these. Eat them warm with a salad or cold from your hand either way they are a delight to eat.
Lou x
Ingredients: makes 10 or 12 small rolls
1 pack ready rolled puff pastry (395g approx)
Filling:
120g fresh spinach, washed and chopped stalks and all
1 red onion, finely diced
3 garlic cloves, finely chopped or grated
salt & pepper to taste
30ml water
90g cashew cheese (or feta cheese)
110g cream cheese
50g grated mozzarella
To finish:
dash of milk or egg to glaze
Sesame seeds
Method:
Step 1: Begin by frying the onion and garlic for a few minutes till soft, add in the spinach, a small pinch of salt and pepper and the water and fry until the water has evaporated. Cool down, for quickest cooling spread on a large tray. Once cooled add in the cashew cheese, cream cheese and mozzarella and mix well.
Step 2: Preheat the oven 180ºC. Line a tray with parchment paper
Step 3: Spread the mixed filling over the pastry sheet and roll it up, once rolled press down to flatten slightly and slice into 10 or 12 even pieces. A serrated knife works best for slicing.
Step 4: Glaze with a beaten egg or milk, sprinkle with sesame seeds and bake for approximately 40 minutes. They should be golden brown and cooked all the way through. Leave to cool for 5-10 min. They can be eaten warm or cold.
