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1
Chop the artichoke hearts and put into a large bowl.
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2
Make sure they're drained well
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3
Put the spinach in a large pan with 2 tbsp water.
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4
Put the lid on and steam for a few minutes until wilted
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5
Drain and tip the spinach out onto a clean tea-towel.
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6
Squeeze the excess water out of the spinach by wrapping with the towel and pressing down.
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7
You may need to use 2 towels for this
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8
Chop roughly and put into the bowl with the artichoke
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9
Add the mayo, parmesan, onion powder, garlic powder and pepper.
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10
Mix well and adjust the seasonings if desired
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11
Halve the pastry and set one half aside.
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12
Roll out into a rectangle around 25cm wide and 15cm tall.
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13
The exact measurement doesn't really matter
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14
Spread half of the artichoke mixture on top of the pastry leaving an inch at one of the long sides clear
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15
Start to roll the pastry over like a jelly/swiss roll.
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16
I find it easiest to cut the pastry in half top to bottom for more control
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17
Roll right to the bottom and pay extra attention to the bottom end sticking well so it doesn't pop open in the oven
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18
Wrap the pastry 'sausages' in clingfilm and put in the freezer for an hour.
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19
Repeat with the set aside pastry and artichoke mixture
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20
Preheat the oven to gas 7 / 210C / 425F and line a baking tray with parchment paper
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21
Unwrap the pastry and cut into slices around 1cm thick.
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22
I got 10 discs from each quarter of rolled pastry
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23
Place on the lined tray, glaze the pastry with a little milk of choice (I use rice milk) and bake for 20 minutes or until golden and puffed
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24
You can keep the filled pastry frozen for 3 months before baking if you don't need this amount all at once
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25
The mixture also makes a gorgeous dip or topper for breadsticks, crackers etc if you mix in just enough sour cream to loosen the mixture to your own preference.
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26
I use coconut cream soured with lemon juice or cashew cream as linked below
