• Preheat your oven to 200°C/395°F (fan-forced).
• In a large pan or skillet sauté the onion and garlic in the butter for a minute.
• Add the silverbeet and cook for another minute or so stirring continually until it has just started to wilt.
• Remove from the heat and stir in the basil. Pop this into a food processor, leaving behind any excess liquid.
• Season with black pepper and sea salt and add the lemon zest, egg, feta and rolled quinoa flakes.
• You can process the mixture smooth or leave a little texture, up to you. If the filling seems very wet, add more quinoa flakes or oats. Allow to cool fully before assembling.
• To assemble, halve the sheet of puff pastry and divide the silverbeet filling evenly between the two pieces.
• Roll and pinch together the seam, placing it facing down on the baking tray. Brush with the milk and sprinkle over the chia seeds.
• Bake for approximately 20-30 mins or until the pastry is puffed and golden.

Thermomix

• Chop the garlic, 5 sec speed 5. Add the onion to chop, 5 seconds, speed 5. Add the butter and sauté, 1 min, 100, speed 1.
• Add the silverbeet and cook 1-2 mins, temp 100, speed 2. Drain excess liquid.
• Add the basil, seasoning, lemon zest, egg, feta and rolled quinoa flakes. Process, 15 sec, speed 5 (or until the consistency you are after). You can process the mixture smooth or leave a little texture, up to you. If the filling seems very wet, add more quinoa flakes or oats.
• Allow to cool and assemble and bake as above.

Serve

• Enjoy immediately (I love this served with a beautiful tomato chutney).

Store

• Store in an airtight container in the fridge or freezer.

Make ahead

• You can make these ahead and then bake when needed. Otherwise, cooked rolls can be re-heated in an oven.