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.
Preheat the oven to 200°C. Slice the sundried tomatoes into thin julienne strips and roughly chop the olives.
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.
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.
Serve with a handful of fresh rocket and a drizzle of balsamic vinegar.
«This recipe also works well using baby spinach leaves as a replacement for the rocket.»