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Rocket and ricotta parcels with sundried tomatoes and olives Recipe

Ingredients for people

  • Rocket : 500 g
  • Ricotta : 300 g
  • Grated parmesan : 100 g
  • Whole egg(s) : 2 whole
  • Puff pastry sheet(s) : 2 whole
  • Dried tomato(es) : 50 g
  • Black olive(s) : 25 g
  • Olive oil : 2 ml
  • Fine salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • 1

    Bring a saucepan of salted water to the boil. Wash 300g of the rocket and blanch in the boiling water for 30 seconds - remove from the pan and immediately immerse in iced water. Remove from the water and roughly chop the rocket leaves.

  • 2

    Preheat the oven to 200°C. Slice the sundried tomatoes into thin julienne strips and roughly chop the olives.

  • 3

    Place the ricotta, chopped rocket, parmesan, sundried tomatoes and the olives in a bowl and mix together. Add a whole egg and mix well. Season with salt and pepper then add a drizzle of olive oil.

  • 4

    Cut 6 x 110cm diameter and 6 x 95mm diameter discs from the puff pastry rolls. Place a spoonful of the filling in the centre of each small disc and then brush the edges with a little beaten egg (add a little water to the beaten egg). Cover with a larger disc of pastry and press the pastry edges together to seal. Brush the pastry with the beaten egg and place on a baking sheet. Transfer to the oven and cook for about 15 minutes until golden.

  • 5

    Serve with a handful of fresh rocket and a drizzle of balsamic vinegar.

Chef's tip

«This recipe also works well using baby spinach leaves as a replacement for the rocket.»

Puff pastry parcels filled with a ricotta, rocket, parmesan, sundried tomato and black olive stuffing.

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  • Preparation  30mins
  • Cooking time  0h
  • Rest time  0h