Thursday, 29 January 2015

Kale and ricotta sausage roll recipe

This is a delicious recipe* that I have been tweaking over the past few weeks.  It is a simple and tasty way to use up leafy greens from the garden (we have a lot of kale at the moment!).  It is also a crowd pleaser since young and old tend to like sausage rolls.  You will need about 30 mins to chop the veggies (I tend to do this in advance earlier in the day and pop them in the fridge) and another 15 mins to roll the filling in pastry and put them into the oven.

Kale and ricotta sausage rolls

To make the kale and ricotta rolls you will need:

500g ricotta
1 onion and 2 small cloves garlic diced
4 leaves of kale finely chopped and 1 swiss char leaf (2 cups of green leafy veggies is required - use spinach or another variety if that is what you have. I remove the chunkier stems from the kale)
1/2 cup grated carrot and 1/2 cup of grated zucchini
2 tablespoons of parsley finely chopped
3 sprigs of fresh thyme - remove leaves from stems
1/2 cup bread crumbs
4 Square sheets puff pastry
Tomato chutney (optional)


Grease two baking trays with butter.  Preheat your oven to 200 degrees celsius.  Fry onion and garlic in a saucepan until soft and translucent and set aside.  Add leafy greens, carrot, zucchini, parsley and thyme to a bowl and stir through ricotta and bread crumbs.  Add onion and garlic and combine through mixture.

Allow the pastry to thaw for about 10 minutes while you mix the filling, then slice each sheet in half, making two rectangles.  Add mixture in a line along the middle of each rectangle (I like to add mixture to each sheet and make sure that I have used it all up) and lift one side and roll. Turn so seam is upward facing and gently seal, possibly using water to help it stick. Roll over the sausage roll and brush the top with egg. Then sprinkle with sesame seeds.  Cut into desired roll sizes (I cut twice to make four rolls from each half of pastry).  Put into the oven for 15 mins or until cooked and golden on top.  Serve with tomato chutney or desired dipping sauce (optional).

*I adapted this recipe from a cook book that I was given at Christmas time, Something for Everyone by Louise Fulton Keats.  This recipe is quite different from the chicken sausage roll recipe by Louise but I wanted to acknowledge where the inspiration came from.

No comments:

Post a Comment