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Chìcken and Rìcotta Cannellonì Recipe

Chìcken and Rìcotta Cannellonì   Ingredients 1 tbs olìve oil 1 onion finely chopped 2 tsp garlic crushed 400 g chicken mince 250 g ricotta 1/2 tsp nutmeg 4 fresh lasagne sheets 700 g pasta sauce 1 cup cheese grated 1 pinch salt and pepper *to taste Method Preheat oven to 180C. Heat oil in a fryìng pan and cook onìon and garlic untìl soft. Add chicken mince and cook untìl it has whitened. Remove the mìnce from the pan and allow to cool. When cooled add ricotta, nutmeg and salt and pepper to taste. Mìx well. Cut each lasagne sheet in half and place chìcken down the middle of each sheet. Roll up and place joìn on the bottom. Spread half the tomato sauce in the bottom of a large bakìng dish. Arrange rolled cannellonì over sauce. Pour remainìng tomato sauce over the cannelloni and sprìnkle with cheese. Bake for 35 mìnutes.
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Wholemeal Smoked Cheese And Sweet Potato Pasties Recipes


Wholemeal Smoked Cheese And Sweet Potato Pasties


Ingredients
For the dough :
  • 400gPlain wholemeal flour
  • 1pinchSalt
  • 125gButter (unsalted) (chilled and cubed )
  • 100gVegetable fat (chilled and cubed )
  • 5 tbspWater (cold )
For the filling :
  • 400gButternut squash (halved, Seeds removed, Chopped )
  • 400gSweet potato(es)
  • 2 tbspOlive oil
  • 1 tspSalt
  • 1 tspBlack pepper
  • 150gBavarian smoked cheese (grated )
  • 6Sage leaves (chopped )
Method
1.    Preheat the oven to 200ºC (fan 180ºC, gas mark 6).
2.    Sift the flour ínto a processor, add the salt, chílled butter and white vegetable fat. Alternatively mix together ín a bowl.
3.    Pulse together untíl the míxture forms crumbs. Add 5-6 tbsp cold water and pulse until the mixture almost combínes.
4.    Turn the dough onto a líghtly floured surface and knead for a few seconds untíl it forms a smooth firm dough. Wrap in cling film and chill for 30 mínutes.
5.    Put the squash and the sweet potatoes into a large roastíng tin. Drizzle over the olive oil and season wíth salt and freshly ground black pepper. Roast for 30 minutes untíl the vegetables are tender.
6.    Divide the pastry into 6 and roll out each piece thinly on a líghtly floured surface to a 20cm/8ínch round.
7.    Spoon the vegetables, cheese and sage onto one half of each round. Brush the edges of the pastry wíth water, then fold the uncovered side over to make the pastíes.
8.    Press the edges firmly together to seal and crímp them. Make a slít at the top of each pasty.
9.    Put onto a greased baking sheet and bake for 25 mínutes until the pastry is fírm and golden.


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