Sunday, 18 August 2013

Spinach and Ricotta Parcels

I adapted this recipe from BBC Good Food for the filling. My husband added some garlic fried mushrooms to his...delicious! You don't have to use filo pastry, puff pastry would work too.



Spinach and Ricotta Parcels

Ingredients

300g young spinach or thawed frozen spinach
1 large onion, sliced
3 Tbls butter (for frying)
50g butter (for brushing)
egg replacer (for brushing)
1 garlic clove,crushed
250g tub vegan ricotta (I used Tofutti)
3 tbsp vegan Parmesan
1/2 cup vegan mozzarella cheese (optional)
Salt & Pepper to season
6 large sheets Vegan Filo Pastry (twice my recipe), unrolled and cut into rectangles (26 x 12cm)


Method

Heat the oven to 375°F/190°C.
Chop the spinach finely.
Cook the onion in butter with the crushed garlic on a medium heat until softened.
Add the spinach to the onion and cook until wilted. Leave to cool.
Mix the ricotta with the Parmesan, then stir the onion and spinach into the ricotta mix and season with salt and pepper.
Generously dust a flat clean surface with tapioca starch.
Cut dough into 10 equal parts.
Leave one part out and refrigerate the others until needed.
Flatten a piece of dough on the surface and dust the top with tapioca starch.
Roll the dough out to about 1/8" thick or less; lift dough from underneath with a sharp knife; dust surface again and turn dough over; cut into a 4x4" square, or how every big you like.
While holding the dough piece in your hand, viewing it as a diamond shape, brush some egg replacer on the inside edges of one side of the dough - one of the triangles in the diamond.
This will help keep it sealed once closed.
In one half of the square near a corner, add a little over 1 tablespoon of filling; fold the other side over the top of the filling creating a triangle shape; and pressed edges to seal.
You may use a pastry edger to create scalloped edges.
Add parchment paper to a baking sheet; spray parchment lightly with olive oil; bake for 15 minutes.
Melt 50g butter and brush a pastry rectangle with the butter, cover with another and brush again.
Increase temperature to 375°F/190°C and bake for an additional 12-16 minutes (depending upon how brown you want them).
I found in all it needed about 40-50 minutes to get brownish.



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