VEG­ETABLE, FETTA & MINT ROLLS

Homes+ (Australia) - - EASY FOOD -

SERVES 4 PREP 15 MIN­UTES COOK 15 MIN­UTES $3.40 A SERVE

600g fresh low-fat ri­cotta 180g low-fat fetta, crum­bled 1/4 cup chopped mint 1 cup frozen peas, thawed, crushed 2 tea­spoons grated lemon zest 2 sheets re­duced­fat puff pas­try, thawed 1 egg, lightly whisked 2 tea­spoons poppy seeds 100g mixed salad leaves

ONE Pre­heat oven to 220ºC/200ºC fan forced. Line a large oven tray with bak­ing pa­per. Com­bine cheeses, mint, peas and zest in a bowl. Sea­son.

TWO Cut pas­try sheets in half to make 4 rec­tan­gles in to­tal. For each roll, place a pas­try rec­tan­gle on a flat sur­face. Place

1/4 of the ri­cotta mix­ture along a short edge; roll to en­close. Place, seam-side down, on pre­pared tray. Brush top with egg. Sprin­kle with poppy seeds. Bake for 15 min­utes or un­til golden.

THREE Cut each roll into three pieces di­ag­o­nally. Serve rolls with salad leaves.

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MINS

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