Entertaining

Silverbeet, pea and feta 'sausage' rolls

Name: Silverbeet, pea and feta 'sausage' rolls recipe
Yield: 24
Ingredients: 400g feta; 2 1/2 cups (280g) frozen peas, thawed; 3 eggs, 1 lightly beaten for eggwash; 1 cup mint leaves; 1/4 cup dill leaves; 2 spring onions, finely chopped; 2 cups (140g) fresh breadcrumbs; 1/2 tsp finely grated nutmeg; 1 bunch silverbeet, stems removed, leaves thinly sliced; 4 sheets frozen puff pastry, thawed and halved; 2 tsp fennel seeds; Natural Greek-style yoghurt, to serve

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by Colin Fassnidge

Chef and My Kitchen Rules judge

Apr 02, 2020

“Serve these with roasted potatoes or sweet potato wedges." – Colin Fassnidge

400g feta
2 1/2 cups (280g) frozen peas, thawed
3 eggs, 1 lightly beaten for eggwash
1 cup mint leaves
1/4 cup dill leaves
2 spring onions, finely chopped
2 cups (140g) fresh breadcrumbs
1/2 tsp finely grated nutmeg
1 bunch silverbeet, stems removed, leaves thinly sliced
4 sheets frozen puff pastry, thawed and halved
2 tsp fennel seeds
Natural Greek-style yoghurt, to serve

Method

1.

Preheat oven to 200°C. Line 2 baking trays with baking paper.
2.

Place feta, peas, 2 eggs, mint, dill, spring onion, breadcrumbs and nutmeg in a food processor and season. Pulse until finely chopped. Tip into a large bowl. Place silverbeet in the processor and blitz until finely chopped. Stir into feta mixture and check seasoning.
3.

Divide mixture into 8 equal portions and place a portion lengthways in the centre of each piece of pastry and brush the edges of pastry closest to you with eggwash. Roll up to enclose, brush rolls with eggwash and scatter with fennel seeds. Place in fridge to firm up for 10 minutes.
4.

Using a sharp knife, gently cut shallow slits on top of each roll, then cut each roll into 3 pieces and place on trays. Bake for 35-40 minutes until golden.
5.

Serve with natural yoghurt.