INGREADIENT

• 500 g fresh ricotta
• 2 kransky sausage diced
• 3 pinches vegetable stock powder
• 1 tomato diced
• 2 garlic cloves crushed
• 250 g frozen spinach defrosted
• 1 tbs butter
• 1 green capsicum
• 1 packet puff pastry thawed

Direction

1. In a bowl mix together ricotta cheese, kransky, tomato, garlic and capsicum.
2. In a small saucepan, melt butter over medium heat. Add defrosted spinach and cook with little bit of water until the spinach is soft. Leave to cool then add to ricotta mixture. Season with vegetable stock powder (vegeta seasoning) and black pepper. Mix all together and taste if any seasoning needs to be added.
3. Take one thawed sheet of puff pastry and cut into 4 pieces. Add each piece to a pre-heated jaffle sandwich maker and fill with the ricotta mixture. Cover with another piece of puff pastry, lock the sandwich press and cook until golden brown. Repeat until you use all the mixture and pastry.
4. Serve hot or cold.