Ricotta rolls with chard, cauliflower and dill

Chard, cauliflower, dill and ricotta rolls

There may be no better use store-bought frozen puff pastry than to make spinach and cheese rolls or rather, this enhanced version - chard, cauliflower, dill and ricotta rolls.

Ingredients:

• 250 grams chard leaves (shredded) (microwave steamed for 5 minutes)
• 1/4 head cauliflower (cut into small florets) (microwave steamed for 5 minutes)
• 375 grams ricotta cheese
• 1/2 cup parmesan cheese (grated)
• 1 egg (whisked)
• 1/2 tsp ground nutmeg
• 1/4 cup dill (chopped)
• 1 tsp sea salt
• 1 tsp ground black pepper
• 4 sheets frozen puff pastry
• 1 egg (for egg wash)
• 3 tbsp toasted pine nuts ((optional))
• 1/4 cup dried currants ((optional))

Method:

1. Preheat your oven to 200 C / 390F

2. Steam chard and cauliflower in the microwave for five minutes in covered container.  Set aside to cool for 15 minutes.  Stir regularly to speed up the process.

3. In a bowl, combine ricotta and parmesan cheese, egg, nutmeg, pine nuts, currants and salt, pepper, dill and when well cooled, chard and cauliflower.

4. Lay out puff pastry sheets on lined baking trays.  Divide chard and ricotta mixture into four and transfer onto pastry in a long sausage shape along one edge of the pastry.

5. Firmly roll the chard and ricotta mixture inside the pastry without letting the filling squeeze out the ends.

6. Cut each roll in half to make eight main meal sized rolls or cut into four to make sixteen lunchbox / picnic sized rolls.

7. Brush with whisked egg and then bake for 30 - 35 minutes in the pastry has puffed and is deeply golden.