Tuesday, 21 January 2014

Renew the Menu: Spinach and Ricotta parcels

Spinach and ricotta parcels were requested by husband this week. He forgot to tell me until after I'd made them he was thinking of feta, not ricotta and filo pastry, not puff (arghh!) but he enjoyed them anyway (his life wouldn't be worth living if he said otherwise!).
 
This isn't so 'new' of course as I have made similar pastry morsels before but it was the first time I've attempted to make my own puff pastry. I went with a rough puff pastry recipe as I wanted something simple and quick. The pastry turned out well, but for me a little too buttery (is that even a thing?!) so I think next time I would possibly add less butter. The kids ate them so I managed to double Miss M's vegetable intake for the week (going from nothing to one serving!) #winning!
 
 
Since pastry can be very difficult to get right I was prepared for it not working out, so I was surprised when I managed to fumble my way through and it was actually good!
 
The spinach and ricotta was a simple mixture however next time I would only add one egg to the mixture as it did taste a little eggy. (I have adjusted the recipe below to allow for this).
 
 
Of course pastry isn't the healthiest of ingredients but as a sometime menu item I think making your own pastry is much better for you than using the bought version.
 
Would make a great lunch time treat if you were having visitors or make them into smaller parcels for dinner party finger food!
 
Rough Puff Pastry recipe I used can be found here (the pastry makes enough for approx. 8 large parcels)
 
Spinach and Ricotta parcels
 
Ingredients
1 x 375g tub ricotta
3 tbsp grated parmesan
1 egg, lightly beaten (+ 1 egg lightly beaten for pastry)
1 x 250g frozen spinach (thawed)
Sea Salt
Pepper
 
Method
Pre-heat oven 180 degrees Celsius (fan forced)
 
1. Squeeze moisture out of thawed spinach through fine sieve
2. Mix all ingredients together in a bowl
3. Cut pastry out into large squares
4. Spoon mixture onto one half of square making sure to leave room around edges (don't overfill)
5. Fold over pastry (to form either triangle or rectangle parcels) and press edges together
6. Brush with beaten egg and using knife pierce 3 small slits into pastry
7. Place on lined baking tray in pre-heated oven for approx. 15 minutes
8. Leave to cool slightly before serving
 
(Hint: I used leftover filing to make mini muffins this morning- simple add self-raising flour to mixture, along with some milk until muffin batter consistency, top with grated cheese and bake in moderate oven for 10 minutes)
 
I'm linking up with the lovely Lila from Little Wolff for Meatless Monday- pop over to her blog for more Meat-free ideas!
 
Do you have a no fail puff pastry recipe? Would love to hear about it? 

3 comments:

  1. Sounds yummy, definitely going to try it with some vegan cheese! Thanks so much for linking up!

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  2. This sounds delicious. Definetly will be trying this. All of your recipes suit family eating, which totally works in my household. I avoid as much as possible cooking different dishes for us, and for my daughters. Look forward to seeing more of your recipes x
    found your blog via blog with Pip course link x

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    Replies
    1. Hi there! Blog with Pip course was fabulous! Can't speak highly enough of it!
      Thanks for the support, it really spurs me on when I find someone is actually reading my blog and liking what I'm attempting to do!!

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