SPINACH AND RICOTTA ROLLS

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Spinach and Ricotta Rolls image

Was looking for a sausage roll recipe that used spinach, ricotta and puff pastry. Couldn't find one here on ZAAR but after a google search I came across this one on someones blog site, and posting here to pass onto a friend.

Provided by ImPat

Categories     Lunch/Snacks

Time 35m

Yield 24 mini sausage rolls, 24 serving(s)

Number Of Ingredients 10

1 tablespoon oil
1 red onion (diced)
500 g frozen spinach (thawed and squeezed of liquid)
50 g pine nuts
salt (to taste)
pepper (to taste)
500 g ricotta cheese (fresh)
1 egg (lightly beaten)
1 egg (lightly beaten and mixed with a little milk)
3 sheets puff pastry

Steps:

  • Preheat oven to 200C (390F) fan forced or 220C (435/430F) convectional, please note that there can be slight variations between ovens.
  • Heat oil in a fry pan, add onion and fry gently for 2 minutes, add spinach and pinenuts and season with salt and pepper to taste and cook for 5 minutes.
  • Let cool.
  • Add ricotta and mix thoroughly and then add the lightly beaten egg and mix well together.
  • Place pastry sheets on a flat surface and cut in half.
  • Spoon or pipe spinach mixture along the length of each half of the pastry and brush water down the length of the other side and roll up like a sausage roll, repeat with other sheets of pastry and mix.
  • Cut to preferred size (I like to cut into 4 to make mini rolls about 6cm long).
  • Put a couple of slits in each roll (to allow steam to escape).
  • Place on baking tray/sheet seam side down.
  • Put in oven and bake for 15 minutes or until golden brown.

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