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Nepalese Spinach and Cheese Puffs Recipe

Nepalese Spinach and Cheese Puffs - Zest Byron BayServes: 8-16
Prep Time: 30-40 mins
Cook Time: 15-20 mins

Ingredients

250g frozen, chopped spinach, thawed & drained well
120g Danish feta crumbled
30g tasty cheese grated
2 tbsp Zest Nepalese Spice Paste
4 sheets frozen puff pastry
1 egg yolk
1 tsp milk

Method

Preheat oven to 180°C.

Mix the drained, thawed spinach with the cheeses and Spice Paste.

Pull out the pastry from the freezer and let the four sheets just thaw. Cut each sheet of pastry into four equal sized squares. Whisk the egg yolk with the milk and set aside.

Put about 2tsps of mixture in the centre of each small square. Brush the egg mixture down two sides of each small square so that it acts as a seal when folding.

Fold each small square diagonally so that a triangular puff is created. Try and push out as much air as possible when sealing and then use a fork to push down and finish off each seal. Repeat until all the mix is used up.

Place on lined baking sheets with at least 1cm gap in between each puff and bake for 15-20mins or until golden.

Great straight from the oven or cold for packed lunches. Alternatively they can be stored uncooked and frozen with layers of baking paper in between to stop adhesion.

Simple Kitchen Recipes
Created by: Zest Byron Bay

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Indian Pumpkin and White Bean Filo Cigars Recipe

Indian Pumpkin and White Bean Filo cigars - Zest Byron BayServes: 3-9
Cook Time: 50-60 mins total
Prep Time: 20-30 mins

Ingredients

400g Pumpkin deseeded and cut into 2cm cubes
400g tin Cannellini (white) beans rinsed & drained
2 tbsps Zest Indian Spice Paste
¼ cup pepitas
1/8 cup sunflower seeds
½ cup chopped parsley
9 sheets frozen Filo pastry
100g butter
100g plain yoghurt

Method

Preheat oven to 180°C.

Coat pumpkin with Indian Spice Paste and roast for 20mins or until cooked with a little colour. Mix pumpkin with other ingredients and cool.

Thaw filo pastry and melt butter in saucepan. Brush one sheet of filo with melted butter and lay on the next sheet. Brush the top sheet with melted butter and put on another sheet. Repeat and now you’ll have 3 sheets together.

Repeat twice more until you have three piles of three sheets.

Spread a third of the mix along the bottom of the narrow end of the sheet and roll tightly to make a sausage shape. Repeat this with the other two piles.

Put the three sausages on a prepared baking sheet with 2cm space in between each. Brush each sausage with butter and bake for 15-20mins or until golden brown and crisp.

Once cooked, cut into the desired length and serve with a little plain yoghurt.

Simple Kitchen Recipes
Created by: Zest Byron Bay

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Moroccan Sausage Rolls Recipe

Moroccan Sausage Rolls - Zest Byron BayServes: 4-8
Prep Time: 20-30 mins
Cook Time: 15-20 mins

Ingredients

450g sausage mince
1½ tbsp Zest Moroccan Spice Paste
1 carrot grated
2 sheets frozen puff pastry
1 egg yolk
1 tsp milk

Method

Preheat oven to 180°C.

Mix the mince, spice paste and carrot and set aside.

Pull out the pastry from the freezer and let the two sheets just thaw. Cut the pastry in half across ways. Whisk the egg yolk with the milk and set aside.

Place a quarter of the mixture a centimetre from the bottom of each rectangle of pastry and spread to form the sausage shape. Roll up each rectangle and brush some egg mix along the last edge of pastry to seal.

Cut the rolls into desired lengths and bake on lined oven trays at least 1cm apart for about 15mins or until golden brown and cooked through.

Simple Kitchen Recipes
Created by: Zest Byron Bay