Vegetarian Picnic Rolls Recipes | PEPPADEW® UK

Ingredients

• 220g ricotta cheese
• 1 small red onion, peeled and finely chopped
• 75g spinach, shredded
• 50g PEPPADEW® Yellow Piquanté Peppers , drained and chopped
• 25g roasted hazelnuts, chopped
• 1 egg, lightly beaten
• Salt and freshly ground black pepper to taste
• 1 pack ready rolled puff pastry
• 1 egg, beaten
• 1 tbsp milk
• 1 tsp poppy seeds
• Preheat the oven to 200C fan/gas mark 7.
• Mix all of the ingredients for the filling together.
• Roll out the pastry and divide into 2, lengthways.
• Divide the filling into 2 and place along the centre of each length of pastry.
• Make slashes in the un-topped pastry, fold over to enclose the filling to making 2 pastry parcels. Seal the edges and divide each parcel into 3-4 portions.
• Place the picnic rolls onto a non-stick baking tray, brush with egg wash and sprinkle with poppy seeds.
• Mix the egg and milk together to make an egg wash.
• Brush the picnic rolls with the egg wash and sprinkle with poppy seeds.
• Bake for 10- 15 minutes or until the pastry is risen, golden and cooked through.