Pastry Roll Filled with Brussels Sprouts and Feta

Ingredients

• 15 Brussels sprouts, trimmed and cut in half
• 2 tablespoons fresh lemon juice
• 3 tablespoons balsamic vinegar, or to taste
• 1 teaspoon honey, or to taste
• ¼ cup olive oil
• salt and ground black pepper to taste
• ¼ cup chopped fresh basil
• 1 small white onion, chopped
• ¼ cup walnuts
• ¼ cup almonds
• 1 (6 ounce) container sheep-milk feta cheese, crumbled
• 2 (8 inch) square sheets of frozen puff pastry, thawed

Step 1

Warm your oven to 375°F (190°C) and line a baking sheet with parchment paper. Put the Brussels sprouts in a saucepan with about an inch of water, bring it to a boil, then cover and let them simmer gently for 5 to 7 minutes until they’re bright green and tender. Drain them and let them cool down a bit.

Step 2

While the sprouts are cooling, mix together the lemon juice, balsamic vinegar, honey, olive oil, salt, and pepper in a small bowl—this will be your flavorful dressing. Toss the cooled Brussels sprouts into a food processor along with the basil, onion, walnuts, and almonds, and pulse until everything is finely chopped, about 15 seconds. Transfer this mixture to a bowl and stir in the feta and the lemon dressing until it’s nicely combined and moist.

Step 3

Lay out the two sheets of puff pastry on your work surface. Divide the filling between them, spreading it on each sheet but leaving about three-quarters of an inch free at one edge. Carefully roll up each sheet, sealing the open edge by pinching it together so none of the filling escapes. Place the rolls seam-side down on the prepared baking sheet.

Step 4

Pop them in the oven and bake until golden and puffed, which should take around 20 minutes. Serve them warm and enjoy!