November 2005

Puff Pastry Parcels (V)
A succulent mixture of baby spinach, pine kernels, Goat’s feta and nutmeg, wrapped in puff pastry and finished with a red pimento reduction
(Serves 4)

Ingredients

Puff Pastry Parcels
200g Baby Spinach
50g Pine Kernels
200g Goats Feta Cheese
1 tblsp Nutmeg
1 roll puff pastry (ready-made)
Egg wash ( 2 eggs)
Salt & Pepper

Red Pimento Reduction
1 roasted red pepper
1 stalk rosemary
¼ cucumber
1 clove garlic
2 tbl spn olive oil

Preparation

Puff Pastry Parcels
Boil the spinach until soft, then cut into small strips. Mix 2/3 with the feta, pine kernels, nutmeg, salt & pepper.

Roll the puff pastry sheet out onto a flat surface, cut into squares approximately 20cm x 20 cm. Place a ¼ of the filling on the square & roll into a ‘sausage roll’ shape. Tuck in the ends to close the parcel. Brush liberally with the egg wash to seal joins.

Red Pimento Reduction
Stud the pepper with rosemary, roast until charred & soft. Place in freezer bag (while hot) & tie. Allow to stand for 10 mins. (This will make it easier to peel)

Add the pepper, garlic, cucumber (peeled & de-seeded) seasoning & olive oil in a blender and Blitz just 3 or 4 times.

The dressing must be fairly rustic & chunky.

Cooking:

Pre-heat the oven to 180°C. Grease a baking tray and place the parcels far apart on the tray. Brush again with egg wash.

Bake the parcels for approximately 25 minutes or until golden brown.

Plating:

Place a puff pastry parcel in the centre of the plate
Drizzle the dressing in a zig-zag over the parcel around the plate & garnish with deep fried baby spinach strips.

Most Salubrious!