There is something about these colder months that makes lunch a bit tricky…salads just don’t cut it like they do when the sun is shining.
Growing up, I was always the only sausage roll eater when everyone else in my family opted for pies…the middle child, the black sheep who prefers sausage rolls.
These days I’m still a sucker for a good sausage roll when I feel like a splurge…my favourite is the lamb, almond & harissa sausage roll from Bourke Street Bakery! Followed closely by their pork & fennel sausage roll. So good.
My pork & fennel sausage rolls are always a winner when they make an appearance at Wild Rabbit events, paired with a punchy tomato kasundi it’s a perfect winter party food.
I’ve recently added a delish spinach & feta roll into the mix too, which I’m now wishing I was having for lunch today.
Why not give it a whirl for a weekend lunch, dinner or party finger food…it’s super easy! I like to pair it with lemon wedges and a chilli tomato jam, and a green salad if you want to make a proper meal of it. Enjoy!
spinach & feta rolls
By July 18, 2014Published:
- Yield: makes 20 cocktail size, or 12 medium sized rolls
a quick & easy recipe, adapted from donna hay
- 500 g frozen spinach thawed & well drained
- 200 g feta crumbled
- 1/4 cup dill finely chopped
- 3 spring onions thinly sliced
- 1 cup fresh bread crumbs
- sea salt & black pepper
- 2 free range eggs lightly beaten
- 2 sheets frozen puff pastry thawed, cut in half
- sesame & poppy seeds
- tomato relish and/or lemons to serve
- Preheat oven to 200°C and line a tray with baking paper.
Place spinach, feta, dill, spring onions, breadcrumbs, salt & pepper and half the egg in a bowl and mix well to combine. Refrigerate until needed.
- Lay pastry flat & cut in half. Shape filling into four even logs, about 4cm wide on each pastry half, wash egg on edges, then roll up, pinching to enclose.
- Turn rolls seamside down, brush with egg and sprinkle with sesame and poppyseed.
Cut each log into 5 even pieces (or 3 for med size rolls). Place on tray and bake for 20-25 minutes until golden and cooked.
Serve with tomato relish or lemon wedges.
- Course: Snack