Puff Pastry Roll Recipes

SPINACH ROLLS WITH PUFF PASTRY

Steps:

• Heat oil in a skillet over medium heat and cook garlic until fragrant, 1 to 2 minutes. Stir in spinach and cook until warmed through, 3 to 5 minutes; season with salt and mix well. Transfer to a bowl and mix in feta cheese.
• Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets.
• Lay 1 sheet of puff pastry on a lightly floured surface and cut in half lengthwise. Roll 1 half out with a rolling pin so it is wide enough to fold twice lengthwise. Mix egg and milk together in a small bowl.
• Spread 1/6 of the spinach mixture lengthwise in the center of the puff pastry. Roll one side over the filling and brush the other side with egg-milk mixture. Roll over again to seal.
• Brush top of roll with egg-milk mixture and sprinkle with sesame seeds. Cut roll into 6 small rolls. Repeat with the remaining puff pastry. Place cut rolls onto the prepared baking sheets.
• Bake in the preheated oven until spinach rolls are puffed up and golden, 20 to 25 minutes.

PUFF PASTRY SAUSAGE ROLLS

Steps:

• Preheat the oven to 200c fan | 220c | 390c or equivalent.
• Roll 320g Puff Pastry out on a floured surface to about 0.25 inch thickness. Or unroll a sheet of ready rolled pastry.
• Cut the sheet into half lengthways with a sharp knife.
• Skin enough sausages to get 450g Sausage Meat. Or if using ready prepared sausage meat, split it into two and form each half into a long sausage.
• Place the sausage meat around ⅔ of the way along each pastry strip. Make sure it reaches from end to end. You can mold the sausage meat into the right shape. Make sure to press the end of one sausage into the next if you are using skinned sausage.
• Beat 1 Egg in a small bowl. Use a pastry brush to cover the large side of exposed pastry.
• Start to roll the pastry around the sausage meat starting with the unwashed smaller top section. Keep the pastry nice and tight to the sausage meat.
• Continue to roll until the meat is totally sealed. Wet your finger a little and gently press along with pastry seam - this will allow the pastry to meld together and reduce the likelihood of the pastry coming apart as it cooks.
• Using a sharp knife make gentle diagonal slashes down the whole of each roll.
• Use the same sharp knife to cut the end off of each roll to neaten it up if needed. Cut each roll into two and place the 4 rolls next to each other on the board. Use the knife to saw rather than press down or you will squash the rolls.
• Wipe the knife and cut all 4 rolls into 3 equal pieces. Wipe the knife again in between each cut. Don't forget not to press to hard.
• Move each roll to a lined baking tray, seam side down. Make sure the rolls each have ample room to expand.
• Generously egg wash the top and sides of each sausage roll. Make sure to not wash the exposed ends or sausage meat.
• Bake for 15 minutes until light golden brown. They may need slightly longer depending on your oven. Use your eyes and judgement. If your oven does not cook evenly, turn the tray midway through cooking.
• Try to let them cool a bit before serving but I think we all know they're not going to last long!

PUFF PASTRY ROLL

Steps:

• Mix together ground chicken, 1/4 cup water, grated onion, eggs, and salt and pepper. Mix in enough bread crumbs to make a soft, moldable mixture.
• Heat oil in a large skillet, and brown chicken mixture over medium heat.
• Roll out the puff pastry. Place mixture along the long edge of the pastry. Roll up, and tuck ends under. Place on an ungreased cookie sheet.
• Bake 425 degrees F (220 degrees C) for 12 to 15 minutes, or until golden.
• Meanwhile, prepare the mushroom sauce. Melt butter or margarine in a small pot. Stir in flour. Add soy sauce, onion soup mix, 1 cup water, and white wine; stir until thick. Stir in mushrooms. Pour over meat roll when serving.