Food Talk

Mushroom, Spinach and Ricotta Swirls

Ingredients                                                                                       

250g of ready to roll Puff Pastry                                                                                

1 tsp Chopped Ginger

1 tsp Chopped Garlic

½ Chopped Onion

200g Chopped Mushrooms

200g Chopped Spinach

300ml Ricotta Cheese                                                                   

1 tsp Black Pepper Powder

Salt to taste                                                       

1 tbsp Oil                                                            

1. In a pan add oil and onions and sauté until transparent.
2. Add the ginger, garlic and mushrooms and cook for 10 minutes.
3. Then add the spinach and further cook until there is no residue of water remaining and cool to room temperature then add the ricotta and mix well.
4. Roll the puff pastry into a rectangle with a 3mm thickness and spread the mushroom mix evenly on the puff pastry.
5. Take one end and roll the dough until it becomes a thick roll in the shape of a pipe, wrap in parchment paper and refrigerate for 1 hour.
6. Slice the swirls to 5mm thickness and bake for 30 minutes at 180 degrees C or until golden brown.