SPINACH AND RI­COTTA ‘SAUSAGE’ ROLLS

Prep 20 mins // Cook 30 mins

Sunday Territorian - - GET FORKED -

IN­GRE­DI­ENTS

2 tea­spoons olive oil

4 green shal­lots, trimmed, thinly sliced 2 gar­lic cloves, crushed

350g pkt frozen chopped spinach, thawed 350g fresh ri­cotta, crum­bled

40g (1/2 cup) finely grated parme­san or veg­e­tar­ian hard cheese

1 egg, lightly whisked, plus 1, ex­tra, whisked 2 ta­ble­spoons chopped fresh dill

1 lemon, rind finely grated

Good pinch of Master­foods Ground Nut­meg 2 sheets frozen puff pas­try, just thawed Tomato sauce, to serve

METHOD Step 1

Pre­heat oven to 200C/180C fan forced. Line 2 bak­ing trays with bak­ing pa­per.

Step 2

Heat the oil in a fry­ing pan over medium heat. Cook the shal­lot and gar­lic, stir­ring of­ten, for 2 min­utes or un­til soft­ened. Trans­fer to a large bowl.

Step 3

Place the spinach in a sieve set over a bowl. Use the back of a spoon to press as much liq­uid as you can out of the spinach. Dis­card liq­uid. Add spinach to shal­lot mix­ture. Add ri­cotta, parme­san, egg, dill, lemon rind and nut­meg. Sea­son. Use hands to mix un­til well com­bined.

Step 4

Step 5

Score the rolls at 5mm in­ter­vals. Brush with ex­tra egg. Bake for 25 min­utes or un­til golden brown. Serve with tomato rel­ish.and pas­try. Cut each pas­try sheet in half. Place onequar­ter of the spinach mix­ture in a log shape along 1 long side of a piece of pas­try. Brush the op­po­site long edge with ex­tra egg. Roll up to en­close. Cut each roll into 3 pieces and place, seam side down, on the pre­pared trays. Re­peat with the re­main­ing spinach mix­ture and pas­try.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.