Ingredients

Method

• 1 T olive oil
• 250 g mushrooms, roughly chopped
• ¼ t smoked paprika
• ¼ t dried oregano
• sea salt and freshly ground black pepper, to taste
• 200 g baby spinach
• 1 roll Woolworths puff pastry
• ½ tub cream cheese
• 3-4 T sweet chilli sauce, plus extra for serving
• 2 cups Cheddar cheese, grated
• 2 T butter, melted

Method

Ingredients

1. Preheat the oven to 180°C and line a baking tray with baking paper.

2. Heat a non-stick pan over high heat and add the olive oil, mushrooms and spices. Cook for 3 minutes until the mushrooms have softened. Add the spinach and cook for 2 minutes until wilted. Turn off the heat and set aside.

3. Unroll the puff pastry and spread it with the cream cheese, drizzle over the sweet chilli sauce and spread the mushroom mixture on top. Try not to add any liquid from the pan. Top with the grated cheese.

4. Use the plastic wrap under the puff pastry to help you to tightly roll the pastry into a log. Remove the plastic wrap. Slice into 10 even rounds using a sharp knife.

5. Pack the rounds onto the baking tray, fairly close together but not touching, about 2 finger widths apart. Drizzle over the melted butter and bake for 20­–25 minutes until golden.

6. Allow to cool slightly before serving with sweet chilli sauce on the side.

Find more Ramadan recipes here. 

Videography: Kevashan Moodley
Photograph: Shavan Rahim
Food assistant: Leila-Ann Motokedi