Sundried Tomato, Roasted Pepper & Spinach Lollipops

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At the last Plate Lickers Supper Club we served a selection of canapés which included these lollipops. They are super straight forward to make and are great if you have some entertaining to do. They would make a great treat for Halloween and fireworks night too. Just be sure to call them Catherine wheels instead! Kids and grown ups are sure to love them.

You will need-
Makes approx 30

• 1 block of puff pastry
• 280g frozen spinach- defrosted, water squeezed out and finely chopped
• 40g sundried tomatoes, patted dry and finely chopped
• 40g roasted red peppers, finely chopped
• 140g mayonaise
• 60g freshly grated parmesan or other hard cheese
• 1tsp garlic powder
• 1tsp onion powder
• Wooden lollipop sticks

To start, mix together the spinach, tomatoes, red peppers, mayonaise, parmesan, garlic & onion powder and then season to your taste. Next, cut the puff pastry in half so you are left with 2 rectangle pieces.

On a floured surface, roll out one of the pastry blocks so it measures roughly 25x30cm. Spread evenly with half of the mixture leaving a 1cm thick edge on the long side furthest from you.

Wet the edge you have left with a little water and then roll the pastry up tightly. Wrap in clingfilm and then repeat with the 2nd piece of pastry. When they are both wrapped in clingfilm, place them in the freeze for at least 30 minutes (these can be left in freezer for up to 3 months). Then, when you are ready to bake, pre-heat your oven to 180C. Take the cling film off the rolls and cut about 1/2cm off both ends (you can bake these as your tasters). Cut 1cm thick discs and place on a lined baking tray.

With a sharp knife, cut a small incision into the roll and carefully insert a lollipop stick. Bake in the oven for around 15 minutes or till lightly golden and puffed up. These are equally delicious hot or at room temperature.