Spinach, Feta and Tomato Puff Pastry Rolls
Method
Step 1
Prep: Preheat the oven to 200°C. Line a baking tray with parchment paper.
Step 2
Heat the olive oil in a pan over medium heat. Add in the spinach and cook for 3-5 minutes, stirring often, until warmed through.
Step 3
Transfer the spinach to a bowl and add the crumbled feta to it. Season to taste and mix well.
Step 4
Place one of the puff pastry sheets on a lightly floured surface. Cut it in half lengthwise and roll out the halves with a rolling pin. The halves should be wide enough to fold twice lengthwise.
Step 5
Spread a thin, even layer of the Ballymaloe 100 Recipe Sauce over the pastry, leaving a small frame around the edges.
Step 6
Spoon some of the spinach feta mixture onto the pastry and spread it out lengthwise down the middle. Fold the two sides over the filling to make a roll.
Step 7
Brush the top of the roll with beaten egg and cut it into six smaller rolls.
Step 8
Repeat steps 4-6 with the remaining puff pastry.
Step 9
Place the pastry rolls on the baking tray. Sprinkle with sesame seeds if you like.
Step 10
Bake the rolls for 20-25 minutes, until puffed, golden and crisp.
Chef's Tips
These rolls are perfect as a light lunch, part of a sharing platter, or served with a bowl of tomato soup for a cosy, more substantial meal.