I was cruising around my local supermarket, when I had the inspiration for this dish. In fact - I saw these in a chicken version in the "ready to stick in your oven and bake" range of chickeny things..... and in my normal "cocky" manner - I thought I could steal the idea and improve on the original.
INGREDIENTS: (Serves 4 - 2 scrolls per person)
- 500g lean Turkey Mince (you could use lean Chicken instead)
- 2 sheets Puff Pastry - thawed
- About 20 leaves of Fresh Sage (or you could use oregano)
- 2 Spring Onions - finely sliced
- 1/2 Brown Onion - finely chopped (really fine)
- 120g Feta Cheese
- 60g Sun Dried Tomatos (herbed is good) (you could use preserved red capsicum instead)
- 50g Baby Spinach Leaves
- 2 Teaspoons Chicken Stock Powder
- 1 Teaspoon Crushed Garlic (in jar)
- Freshly Ground Black Pepper
- A dash of Full Cream Milk
- Spray oil
Practice your knife skills and chop the sage, spring onion and brown onion as small as you can.
Grab a medium bowl and put the mince, stock powder, a few grinds of black pepper into it. Add in the sage, both types of onion and the garlic. Add a pinch of salt but be careful as the stock powders are fairly salty.
Mix by hand until it is well combined. Pre-heat your oven to 190 degrees C (375 F).
Put half the mixture onto the puff pastry and leave a good 2-3cm edge free of mix. Do the same with the other pastry.
Cut your feta into little cubes and dot over the turkey mix.
Chop the sun dried tomatoes into small bits and dot over the turkey mix.
Ensure the spinach is well washed and remove the stalks as you tear the leaves and place on top.
Grab a small pastry brush and paint the clear edge with milk to help the pastry stick together on the final roll.
Find a sharp knife and slice off a small section from each end - I cut off about 1.5 cm. Stand them upright.
I also poked through a toothpick to help the pastry stay together.....but I don't think I needed to. With your cooking spray, give the scrolls a light spray front and back - this will help with the browning.
I put some baking paper on a tray and baked them for 30 mins or so. I took mine out when the pastry was nice and golden.
Serve with a simple Greek Salad.
NB: I only baked one of the two prepared pastries. The second one is in the fridge for baking tomorrow. You could freeze this though - I'd slice them and place together on a foam tray covered in clingwrap for another day.
My husband and I were very pleased with our dinner. They were full of flavour and not oily at all.
I give them 8.5 / 10
Hope you try them.
Bye for Now
NB: I understand that as a follower - you may NOT be getting my updates on your reading list. If you are having this trouble, click on the "add" button on your reading list and physically type in the whole blog address. This may kick-start google.