Lamb Family friendly Main

Lamb, feta and spinach sausage rolls

Name: Lamb, feta and spinach sausage rolls
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 20
Ingredients: 200g baby spinach; 600g lamb mince; 2 tablespoons fresh breadcrumbs; 2 garlic cloves, crushed; 1 teaspoon smoked paprika (pimenton); 1/2 teaspoon dried chilli flakes; 2 tablespoons chopped flat-leaf parsley leaves; 2 tablespoons chopped dill; 1/3 cup (65g) full cream fetta, crumbled; 1/4 cup (40g) pitted kalamata olives, chopped; 1 egg, lightly beaten; 2 x 375g All Butter Puff Pastry; 2 teaspoons sesame seeds; Tomato chutney, to serve

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by Jill Dupleix

Food writer

Oct 03, 2015

Jill Dupleix gives traditional sausage rolls a modern reboot in this tasty recipe.

200g baby spinach
600g lamb mince
2 tablespoons fresh breadcrumbs
2 garlic cloves, crushed
1 teaspoon smoked paprika (pimenton)
1/2 teaspoon dried chilli flakes
2 tablespoons chopped flat-leaf parsley leaves
2 tablespoons chopped dill
1/3 cup (65g) full cream fetta, crumbled
1/4 cup (40g) pitted kalamata olives, chopped
1 egg, lightly beaten
2 x 375g Careme All Butter Puff Pastry
2 teaspoons sesame seeds
Tomato chutney, to serve

Method

1.

Preheat oven to 200oC. Place spinach and 2 tbs water in a frypan over high heat and cook, tossing, until wilted. Refresh in cold water, then drain. Squeeze out excess liquid and roughly chop. Combine spinach, lamb, crumbs, garlic, paprika, chilli, parsley, dill, feta and olives in a bowl. Add half the beaten egg, season, then combine well.
2.

Place 1 sheet of pastry on a work surface and cut in half widthways. Spoon a quarter of the mince mixture along the long edge of one half. Fold pastry over filling, brush edge with a little egg and overlap slightly to seal. Repeat with remaining pastry and mince mixture to make 4 long rolls. Cut each into 5 rolls.
3.

Place sausage rolls, seam-side down, on a baking tray lined with baking paper. Brush with remaining egg, sprinkle with sesame seeds and bake for 25-30 minutes until golden and cooked through.
4.

Serve warm with tomato chutney.