Classic sausage rolls are always crowd pleasers and while the it’s hard to go past the original we love these cheesy, spinach packed versions which combine the creaminess of ricotta cheese and the health benefits of iron boosting green spinach.
They are delicious fresh from the oven with a good dollop of our Maple Syrup Tomato Chutney, but they are also great in school and work lunch boxes or for a kids (or adults!) party.
2 sheets of puff pastry
350 grams of frozen spinach, thawed and well drained to ensure any extra water is removed
350 grams of fresh ricotta cheese
1 cup of finely chopped spring onions
1/2 a cup of grated Parmesan cheese
I tablespoon of olive oil
1/2 a teaspoon of ground nutmeg
2 eggs (1 whisked)
1 tablespoon of sesame seeds
Sea salt and black pepper
Pre-heat oven to 180C (350F). To make rolls, lightly fry spring onions in olive oil until soft. In a large bowl add thawed spinach, ricotta, Parmesan cheese, 1 egg, nutmeg and cooked spring onions. Stir all ingredients to combine and season with salt and pepper.
Cut the two sheets of puff pastry in half and place a quarter of the spinach ricotta mix along one side in a long log shape. Brush the opposite side of the pastry with whisked egg. Roll the pastry up and cut the log equally in to four rolls. Brush with additional egg and sprinkle with sesame seeds. Repeat for the remaining three pastry halves.
Place rolls on a sheet of baking paper on a baking tray and bake in oven for approximately 25-30 minutes until rolls are golden and cooked through. Remove from oven, serve hot with tomato chutney. Enjoy!
Love spinach? Try our Baked Eggs with Spinach , Chilli and Chives here or our Roast Pumpkin, Feta Cheese, Bacon and Spinach Tart here.