How to make
Ingredients
1 tbsp (15 mL)
Olive oil1 cup (250 mL)
Diced onion1 pkg (300 g)
Frozen chopped spinach, thawed, drained, squeezed dry and finely chopped2/3 cup (150 mL)
Toasted walnuts, finely chopped1 pkg (150 g)
PC® Black Label Roquefort Blue Cheese1/4 tsp (1 mL)
Each salt and freshly ground black pepper1-1/2 tsp (7 mL)
PC® Black Label Herbes de Provence Spice Blend1 pkg (450 g)
PC®Butter Puff Pastry, thawed1
Egg, beaten
How to make
- Step 1
Arrange oven rack in lower third of oven. Preheat oven to 425°F (220°C). Line baking sheet with parchment paper.
- Step 2
Heat olive oil in small frying pan over medium heat; cook onion for 8 minutes, stirring occasionally, or until soft and lightly browned. Remove pan from heat; let cool for 5 minutes.
- Step 3
Combine onions, spinach, walnuts, cheese, salt, pepper and half of the herbes de Provence in bowl.
- Step 4
Place puff pastry pieces on lightly floured work surface. Cut each in thirds. Arrange all six pieces with the long edges facing you. Divide spinach mixture evenly among pieces, placing in line 1-inch (2.5 cm) from the bottom edge and leaving 1/2-inch (1 cm) bare on each short end. Brush top edge of pastry with some beaten egg. Roll each piece firmly into a cylinder, pinching short ends to seal.
- Step 5
Transfer rolls to prepared baking sheet seam side down. Brush off excess flour, then brush with beaten egg. Sprinkle with remaining herbes de Provence. Bake for 25 to 30 minutes or until pastry is golden and cooked through. Transfer to serving board; cut each crosswise into eight pieces.
