With there being 25 of us on the course and everyone bringing something, there was a lot of food. Somewhow we managed to devour the majority of it though!
I decided to make something savoury as there always seems to be an abundance of sweet food at these things. Spinach and ricotta is a favourite combination of mine so I opted for this filling within pastry. They were delicious and can be eaten hot or cold.
250g puff pastry
100g ricotta cheese
1 red onion
1 tspn olive oil
Salt and pepper for flavour
Preheat the oven to 180 degrees. Fry the onion in oil, then add the spinach and then the ricotta. Separate the pastry into 4 balls and roll out into a large oval shape with a rolling pin. Score the sides of the pastry with a knife to form slits. Spoon the mixture into the centre of the pastry oval. Wrap the pastry slits round the filling and place on a baking tray. Brush egg over the top of the twists and bake for 25 minutes.