Food Technology

Autumn Is Here

In Food Technology we have been busy using up what is in our garden in preparation for winter. This week we picked a variety of herbs (basil, parsley, chives and thyme), carrots and eggs from the chooks to make these delicious savoury pastries. We also picked some fresh lettuce, radish (they were a bit spicy) and capsicum to make a side salad for our dish.

Savoury Pastries

Ingredients:

500g Ricotta

1 cup tasty cheese - grated

4 Eggs – beaten

500g Frozen spinach – thawed

1 large carrot – grated

Salt and pepper to taste

Herbs of your choice – finely chopped as much as you like.

Frozen puff pastry – thawed

Method:

Preheat oven to 180 degrees Celsius.

Combine all ingredients together in a large bowl - stir until combined.

Cut square of puff pastry into quarters.

In each quarter, place a small amount of filling.

Fold over and seal pastry to make a triangle.

Place on a lined baking tray.

Bake for 20 minutes until golden brown and ENJOY!

This feeds 6+ people