I rarely have people over for dinner mid-week. It is just so hard to get a meal going, and then get the kids into bed in anything resembling a decent hour, that it’s all too hard. However, when I do go for the mid-week option, I look for impressive + easy. This is where options like store-bought puff pastry come in very handy.
These pastries make a wonderful crunchy, sweet/savoury appetiser.
- 5 sheets puff pastry
- 1/2 small blue pumpkin (or butternut squash)
- 2 cloves garlic
- olive oil
- 20 cherry tomatoes
- 200g marinated feta
- 200g ricotta
- handful continental parsley
- 1 egg, lightly whisked
Preheat oven to 180C. Line baking trays. Oil additional baking tray. Grate or crush garlic and spread over the oiled tray. Chop pumpkin into large even chunks (you can leave the skin on at this point), and lay on baking tray in a single layer. Bake until just getting soft – flipping over periodically to coat in the garlic and oil. Once cool enough ot handle, cut skin off the pumpkin and chop into smaller pieces.
While pumpkin is cooking, separate the pastry sheets to defrost. Chop tomatoes into quarters, chop feta into small pieces, and finely chop the parsley.
Cut each piece of pastry into 4 squares. Prick the pastry with a fork. Place a teaspoon of ricotta in the middle of each pastry piece. Create small mounds over the ricotta with the pumpkin, feta, tomatoes and parsley, leaving a border around the mound. Brush the borders of each pastry with the egg and place on baking trays.
Bake for about 12 minutes or until pastry is golden. Serve immediately.
These sausage rolls were a surprise winner at home. Wal and the sprogs really LOVED them.
I was tired and in need of a quick filling meal and didn’t have any brilliant ideas springing to mind. So I went to my ‘inspiration folder’ where I keep notes and recipes gathered from friends, magazines, newspapers and any other source that grabs my attention. In there I found the perfect inspiration to match my energy levels and the contents of my pantry.
This recipe is adapted from Australian Good Food, July 2010, p129.
- 1 T butter
- 1 large leek, finely sliced
- 1/2 sm red onion, finely diced
- 500g chicken mince
- 2 sm carrots, grated
- 1/3 red capsicum,finely chopped
- 2 T tomato sauce
- 1/2 t dried basil
- 3 sheets puff pastry, thawed
- 1 egg
- 1 T poppy seeds
Line 3 pastry trays, and preheat oven to 180C. Lightly saute leek in the butter, set aside in large bowl. Add mince, onion, carrots, capsicum, tomato sauce and basil to bowl and mix well.
Cut pastry sheets in half. Divide chicken mixture into 6 portions. Spread a portion along the length of a cut sheet of pastry to create the sausage. Fold pastry over the mince and press the pastry together to seal. Cut the pastry roll into three equal portions and place on baking tray. Repeat with remaining mince mixture and pastry.
Baste each sausage roll with the egg, and sprinkle with poppy seeds.
Cook for 30-35 minutes, until puffed and golden.
I served the sausage rolls for dinner with salad and vegetables on the side, but they could also be used for appetisers. If planning to do so, I would cut each pastry roll into 4 pieces rather than 3.