Roasted Pumpkin, Spinach & Ricotta Rolls
The classic spinach and cheese rolls you'd find in those old school pie warmers just got a level up.
Herbaceous, with pops of roasted pumpkin, and brimming with cheesy goodness from fresh ricotta and crumbly feta.
The best part? The uncooked rolls can be frozen so you always have a stash in your freezer for last-minute unexpected catering emergencies or that mid-week lazy dinner.
Ingredients 13
375 g all butter puff pastry, 27cm x 27cm x 4mm, thawed if frozen
2 slices sourdough bread, stale, crusts removed
50 ml full cream milk
1 free range egg
500 g fresh ricotta
250 g spinach, blanched, drained well, roughly chopped
250 g butternut pumpkin, roasted, roughly chopped
250 g feta, crumbled
1⁄2 bunch fresh dill, roughly chopped
1⁄2 bunch fresh mint, roughly chopped
sea salt and freshly ground black pepper, to taste
Egg wash
seed mix, of your choice, to assemble
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Method 6
If using a roll of pinned , thaw it in the fridge overnight. If using frozen pastry sheets, thaw according to package instructions.
Make a panade by mushing together the , , and well by hand. Let this sit for 10 minutes to allow the bread to soak in the moisture. Then mix the panade with the , , , , , , sea salt, and black pepper until well combined.
Preheat the oven to 190°C fan-forced and prepare a baking tray with baking paper. Work with the while it’s cold and firm. If it’s a particularly warm day and the pastry becomes too pliable, you can place it flat on a tray in the freezer for 5–10 minutes before working with it as a good insurance policy!
Decide on the portion size of your rolls, then cut the into long strips to the width you desire. Apply the filling mixture along the centre of each strip. Brush the edge with egg wash, then fold the dough over so the two sides meet and press the seam down with a fork to seal. Cut the filled rolls into your desired portion sizes.
When you are ready to bake, place your rolls on the lined baking tray with some room in between to allow the rolls to puff during baking. Brush with egg wash all over and sprinkle generously with your chosen seed mix.
Bake for 25–30 minutes, until a beautiful deep golden brown.
Anthony Silvio's tips
The freezer is your friend! If your puff is too soft to work with, place it in the freezer for 5-10 mins then continue.
Want to prep part today and part tomorrow? Easy! The filling mixture can sit in the fridge, covered, overnight.
You can freeze the uncooked rolls, allowing you to prep larger quantities and have them ready to bake whenever needed! Bake directly from frozen, allowing an additional 5 or so minutes cooking time.
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Notes
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