Spinach & Cashew Ricotta Pastry Rolls

Method:

1. Preheat the oven to 190°C.
2. To make the filling: For the cashew ricotta, add the cashew nuts to a saucepan and cover with just-boiled water, bring to a boil, and reduce to a simmer for 10 mins. Drain and give them a good rinse.
3. Add the rinsed soaked cashew nuts into the blender along with 100ml of water, the garlic powder, salt, juice of one lemon, and black pepper. Blend until smooth.
4. If the mixture is a little lumpy, put it through a sieve to get the creamy sauce and keep the leftover nuts chunks for something else.
5. To wilt the spinach, add it to a pot with 100ml of just-boiled water and put the lid on, leave it to wilt for five minutes.
6. Using a sieve over the sink, transfer the spinach and give it a good squeeze to remove any excess moisture, you want it dry.
7. Rough chop the drained dry spinach. Gently fold the spinach through the cashew ricotta mix, taste and season.
8. Roll out the sheet of puff pastry and cut it in half lengthwise.
9. Using two spoons, spoon the spinach and ricotta filling into a long sausage-like shape in the middle of the pastry, going lengthwise. Make sure it spans the full length of the pastry sheet.
10. Fold over the pastry so the two ends meet. Use a fork to seal and compress the ends of the pastry. Repeat with the other pastry sheet and the remaining spinach ricotta filling.
11. Cut them into four pieces per pastry length and carefully score the top of each pastry.
12. Line a baking tray with baking parchment and add the pastries, ensuring to space them out so that they cook evenly.
13. Brush the top of each pastry with some Happy Pear Oat Drink or alternative and sprinkle a pinch of salt and sesame seeds.
14. Bake for 30 minutes until golden brown and serve with The Happy Pear Sweet Beet Hummus