These rolls are a quick and easy lunch or dinner. I’ve actually presented these to very green-fussy kids in the past and, to their parents’ shock, they have happily enjoyed eating them. I think it has something to do with encasing it in pastry that gets them over the line!
Serves: 4–6
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Servings
4-6
Prep time
Cook time
Recipe
Ingredients
- 2 tbsp butter
- 1 onion, peeled & finely diced
- 1 clove garlic, peeled & finely diced
- 1 large bunch silverbeet, leaves washed & picked from stems, finely chopped
- 2 handfuls basil leaves, finely chopped
- Black pepper, to taste
- Pinch sea salt
- Zest 1 large lemon
- 1 egg, beaten
- 100–150g feta cheese, crumbled
- ½ cup rolled quinoa flakes
- 1 sheet all-butter puff pastry
- 2 tbsp milk choice
- 1 tbsp black chia seeds
Method
- Preheat oven to 200°C.
- Using a little butter, sauté onion and garlic for 1 min.
- Add silverbeet and cook for 1 min, stirring continually until just started to wilt.
- Remove from heat and stir in basil. Pop into food processor, leaving behind any excess liquid.
- Season with black pepper and sea salt and add zest, egg, feta and rolled quinoa flakes.
- You can process mixture smooth or leave a little texture — up to you.
- To assemble, halve sheet of puff pastry and divide silverbeet filling evenly between pieces.
- Roll and pinch together seam, placing it facing down on baking tray. Brush with milk and sprinkle over chia seeds.
- Bake for approx. 20 mins or until pastry is puffed and golden. Enjoy immediately with beautiful tomato chutney.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
