Ingredients
Silverbeet and ricotta rolls
- 2 sheets Puff pastry, thawed
- 6 stalks fresh silverbeet, de-stalked
- 375 grams ricotta, (light or regular)
- 60 grams Grated Parmesan Cheese
- 70 grams breadcrumbs
- 1/2 level teaspoons salt
- 1/2 level teaspoons Garlic powder
- 1 egg, optional
Accessories you need
-
Spatula TM5/TM6
buy now
Share your activity
I'm cooking this todayRecipe's preparation
Preheat the oven to 200C FF. Place silverbeet into TM and blitz on turbo just once. Dont worry if some of the leaves dont get chopped - you dont want to overprocess. Add remaining ingredients and mix 5sec on sp5.
Cut pastry in half. Divide filling into 4 portions. Place one portion of filling longways across the first peice of puff pastry. Roll the pastry longways and pinch the roll closed.
"Warm Up" Cut the roll into 4 equal portions and lay on a baking tray. Brush with milk or egg wash and sprinkle with sesame seeds (this may be omitted). Bake for 25 minutes or until lightly browned.
Tip
I have forgotten to put the egg in and they still work fine so this is optional, but best to include.
Thermomix Model
-
Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Are you sure to delete this comment ?