165g Arley pancetta cubes
320g vegan puff pastry (ready rolled)
1 tbsp olive oil
1 red onion
1/2 tsp chilli flakes
4 garlic cloves
6 large handfuls of spinach
2 tbsp flat leaf parsley
2 tbsp alt milk
2 tbsp plain flour
Pre-heat your oven to 220c/200 fan.
Bring a pan to a medium heat with your olive oil. finely chop your onion and add to the pan for 3-4 minute till softened.
Next, add the pancetta and chilli flakes. Sauté for another 5 minutes, then add the spinach and crushed garlic to the pan, cooking for a further 2-3 minutes till the spinach is wilted. Add a little salt and a few grinds of pepper. It doesn’t matter if this mixture isn’t browned to your liking as it will continue to cook in the oven, so don’t over-cook it at this stage.
Remove your pastry from the fridge and roll out onto a clean surface. Ensure the pastry is rectangular, and slice down the middle, creating two rectangular shapes instead of one.
Next, get a small cup, add the plain flour and a drop of water, creating a thick paste-like consistency. This will seal your rolls.
Split the mixture and place each half down the middle of each piece of pastry. Fold the pastry over the top, and using your flour paste, run along the inside seam where the pastry meets to seal each roll. Crimp with a fork on the outside for extra security.
Taking a small pastry brush or the back of a spoon, dip in the alt milk and coat the top of each roll so when baked the top is extra-crispy and shiny.
Lining a baking tray with baking paper, place each long rectangle on to the tray carefully, sprinkling with extra chilli flakes on top if you like.
Bake on the bottom of your oven for 20-25 minutes, until golden, crispy and risen! Once baked, chop each long roll into bitesize pieces.