Savoury Scrolls
Puff pastry is notoriously tricky to make, with its many layers of butter and dough. It takes precision with temperature and rolling to ensure the crispness and flakability.
SERVES
12
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
20
MINUTES
Ingredients
350g puff pastry
140g feta crumbled
30g cheddar, grated
a large handful of baby spinach, chopped
2 tbs pesto
1 egg, lightly beaten
1 tsp of sesame seeds
Method
Defrost your pastry.
Preheat your oven to 200ºC/gas 6.
Line two large, flat baking trays with parchment.
If your pastry is in sheets, you can unfurl it, or if it is a block, you can roll it about 5mm in thickness and into a rectangle shape.
Spread the pesto on the pastry leaving about 2cm around the edge.
Sprinkle the feta and cheddar and chopped baby spinach on top.
Roll from the longest side of your rectangle to make a sausage shape.
Cut the pastry sausage into 12 discs and place six on each baking tray, leaving room between each one so they can spread while baking.
Brush each scroll with the beaten egg and sprinkle with sesame seeds.
Place the trays into your oven and bake for about 20 minutes until puffed up and golden.
Allow to cool on a wire rack before serving.
