After being inundated with requests for the recipe of our delicious Heidi Rolls which we hand out at our Goats on Tour events, our kind friends at Pieminister have let us into their secret.
1 large Red Onion, thickly sliced
4 Garlic Cloves, peeled, halved
1tbsp Olive Oil
Good Pinch of Salt and Pepper
480g Sweet Potato, peeled and cut into large chunks
120g Fresh Spinach
160g Capricorn Somerset Goats Cheese®
900g Homemade or Good Quality Shop Bought Puff Pastry
1 Free Range Egg, beaten
75g Sesame Seeds
Oven to 180ºC/356ºF/Gas Mark 4. In a large roasting dish, add the onion slices, garlic, sweet potato chunks and drizzle over the oil, salt and pepper. Give a good mix. Roast for 20-25 minutes until the sweet potato is just tender and the onion is nicely caramelised. Allow to cool.
While the veg is roasting, wilt the spinach in a pan gently with a splash of water. Remove from the heat and strain the spinach to remove any excess water. Roughly chop and set aside.
Cube the Capricorn Somerset Goats Cheese® into small dice and mix into the drained spinach. Roughly chop any large pieces of sweet potato and mix the sweet potato, onion and garlic into the spinach mixture. Mix well, taste the mixture and season. Place in the fridge to chill for 20 minutes.
Roll out the pastry to a large rectangle- this can be done with half the pastry at a time. Cut the pastry to 16x10cm rectangles, cutting out 12. Down one of the long sides of pastry, brush with the beaten egg. Spoon a line of the filling down the middle of the pastry. Wrap over the un-egged edge over the filling tightly and roll.
Make sure the roll seam is tucked underneath, place on a tray lined with greaseproof paper. Repeat until all the filling and pastry has been used. Brush the rolls with more beaten egg and sprinkle with sesame seeds.
Bake for 15- 20 minutes until golden. Serve warm with a lovely salad.