You will need-
Makes approx 30
- 1 block of puff pastry
- 280g frozen spinach- defrosted, water squeezed out and finely chopped
- 40g sundried tomatoes, patted dry and finely chopped
- 40g roasted red peppers, finely chopped
- 140g mayonaise
- 60g freshly grated parmesan or other hard cheese
- 1tsp garlic powder
- 1tsp onion powder
- Wooden lollipop sticks
On a floured surface, roll out one of the pastry blocks so it measures roughly 25x30cm. Spread evenly with half of the mixture leaving a 1cm thick edge on the long side furthest from you.
Wet the edge you have left with a little water and then roll the pastry up tightly. Wrap in clingfilm and then repeat with the 2nd piece of pastry. When they are both wrapped in clingfilm, place them in the freeze for at least 30 minutes (these can be left in freezer for up to 3 months). Then, when you are ready to bake, pre-heat your oven to 180C. Take the cling film off the rolls and cut about 1/2cm off both ends (you can bake these as your tasters). Cut 1cm thick discs and place on a lined baking tray.