Silverbeet and Triple Cheese Rolls

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Silverbeet is one of the easiest plants to grow and harvest in your kitchen garden. When you cut the leaves they reappear just a few weeks later, time after time. It is the plant that just keeps on giving. This recipe is a great way to use up that abundance of silverbeet. Combined with three diverse, delicious cheeses, it makes a great vegetarian alternative to sausage rolls.

makes 12 meal-size rolls (or 30 bite-sized rolls)
V
what you need
300g cooked silverbeet, finely shredded
(approx. 1 bunch, white stalks removed)
300g ricotta, crumbled
100g feta, crumbled
100g parmesan, grated
½ tsp ground white pepper
½ tsp ground nutmeg
3 green shallots, finely diced
handful thyme leaves
1 egg, lightly beaten
3 sheets ready-made butter puff pastry
¼ cup (60ml) milk for glazing
3 tbsp sesame seeds

what you do
1. Preheat the oven to 220°C (200°C fan forced) and line 2 large baking trays with non-stick baking paper.
2. In a large bowl, combine the silverbeet, ricotta, feta, parmesan, pepper, nutmeg, shallots, thyme and egg. Use your hands to mix thoroughly.
3. Cut the pastry sheets in half and divide the mixture into 6 equal portions. Using wet hands, roll each portion into a long sausage shape and place into the centre of each piece of pastry. Fold the edges of the pastry over and overlap slightly to enclose the filling.
4. Place the rolls onto the prepared trays, seam-side-down. Using a sharp, serrated knife cut each roll in half or into 5 smaller pieces. Brush with milk to glaze and generously sprinkle with sesame seeds. Bake for 20-25 minutes, until golden brown. Serve hot or cold.

GF option: Use gluten-free pastry.

ricotta is a soft textured, creamy white fresh cheese with a mild flavour. Often used in Italian pasta and desserts, ricotta is relatively low in fat and a good source of protein, vitamin A and calcium. As with many fresh kinds of cheese, ricotta is highly perishable and best consumed within a week.

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