Silverbeet & Ricotta Rolls

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10 Ingredients

Number of servings

3 silverbeet stalks, leaves and stems roughly chopped
200grams fresh ricotta
30grams parmesan, finely grated
1 spring onion, thinly sliced
1/2 cup panko breadcrumbs
2 sheet Woolworths frozen puff pastry, partially thawed
1 free range egg, lightly beaten
3teaspoons sesame seeds, toasted
120grams baby spinach leaves
1/3grams hot tomato chutney (to serve)

Description

Flaky pastry with silky silverbeet and ricotta filling. These moreish rolls will be an instant hit. Make them for a dinner party or quick and easy lunch.

Variation:

For extra flavour, replace the spring onion with chopped herbs such as dill, parsley or chives. You can also serve these rolls with any fruit-based chutney instead of the tomato chutney.

Method

Step 1 of 4

Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper. Place silverbeet, ricotta, parmesan, onion and breadcrumbs in a food processor. Process until chopped and combined (do not overprocess).

Step 2 of 4

Lay pastry sheets on a clean work surface. Place silverbeet mixture along 1 edge of both pastry sheets. Brush opposite ends with a little egg. Starting at end with mixture, roll to enclose filling. Cut each roll in half crossways to make 4 smaller rolls.

Step 3 of 4

Transfer rolls to tray. Brush with a little egg and sprinkle with seeds. Bake for 25 minutes or until golden and heated through.

Step 4 of 4

Serve rolls with spinach and chutney.