Vegetarian Picnic Rolls with Whole Sweet Piquanté Yellow Peppers

Vegetarian Picnic Rolls

Vegetarian Picnic Rolls

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Shredded spinach, chopped PEPPADEW® Yellow Piquanté Peppers, toasted hazelnuts, and ricotta cheese bound together and encased in puff pastry and baked until crisp and golden makes a great alternative to a sausage roll.

Vegetarian Picnic Rolls
PEPPADEW® Recipe Serving
SERVING

Serves 6-8

PEPPADEW® Recipe Time
PREP TIME

10 minutes

PEPPADEW® Recipe Time
COOK TIME

10-15 minutes

PEPPADEW® Recipe Serving
SERVING

Serves 6-8

PEPPADEW® Recipe Time
PREP TIME

10 minutes

PEPPADEW® Recipe Time
COOK TIME

10-15 minutes

Ingredients

PEPPADEW® Yellow Piquanté Peppers

For the filling:

 

  • 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

 

For the pastry:

 

  • 1 pack ready rolled puff pastry
  • 1 egg, beaten
  • 1 tbsp milk
  • 1 tsp poppy seeds

Method

  • 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.
  • Serve hot or cold.

Leftover egg wash can be used for scrambled egg or omelette.

Serving Suggestions

Lunch, packed lunch, picnics, parties.

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