Sweet Potato, Silverbeet and Feta Rolls Recipe
How to make Sweet Potato, Silverbeet and Feta Rolls
- Preheat oven to 220°C (or 200°C fan forced). Arrange sweet potato in a large, greased roasting pan. Drizzle with 1 tablespoon oil. Sprinkle with cumin and paprika. Turn to coat. Roast for 20-25 minutes until just tender. Set aside to cool for 15 minutes.
- Wash, dry and shred the silver beet leaves. Heat remaining oil in a deep frying pan over medium heat. Add the onion and garlic, cook, stirring for 5 minutes.
- Add silver beet, cover and cook 1 minute until just wilted. Transfer to a large bowl.
- Lightly whisk 1 egg then stir into the warm silver beet mixture. Cool for 10 minutes. Crumble in ricotta. Add sweet potato, feta and bread crumbs. Season with pepper and a little salt and mix well.
- Beat the remaining egg. Cut 1 pastry sheet in half. Spoon filling in a sausage shape, along the long edge closest to you.
- Roll up pastry and press to secure. Repeat with remaining filling and pastry. Cut each roll into 4 smaller ones. Place seam-side down on trays, lined with baking paper.
- Score the top of each roll, gently with a sharp knife. Brush each roll with egg. Season with salt and pepper.
- Bake for 30 minutes, switching trays around in the oven, or until golden and puffed. Serve with tomato chutney or your favourite dipping sauce.
Tip: Silver beet bunches can vary in size. You will need about 8 large leaves, which is about 5 firmly packed cups of shredded leaves. These freeze well, cooked or uncooked, for up to 3 months.
Note: It is easier working with pastry still a little frozen, just make sure it’s completely thawed before you start cooking.
Recipe: Courtesy of Horticulture Innovation Australia Limited