For a fresh summer twist on the classic sausage roll recipe, try this variation made with ricotta, spinach and chicken mince. A great picnic or summer BBQ staple!
Ingredients
50g baby spinach leaves
150g wedge reduced fat ricotta cheese
2 tablespoons grated parmesan cheese
400g chicken mince
1/3 cup dried multigrain breadcrumbs
1 tablespoon chopped flat-leaf parsley
Freshly ground black pepper, to taste
2 sheets reduced fat frozen puff pastry, just thawed
1 egg, lightly beaten
Method
Steam or microwave the spinach leaves until wilted, squeeze to remove excess liquid. Roughly chop and combine with ricotta, parmesan, mince, breadcrumbs, parsley and seasonings
Cut each sheet of puff pastry in half. Shape 1/4 of the chicken filling along the centre of each piece of pastry, lengthways. Brush one edge with egg and roll pastry over the meat, pressing to seal edge. Cut each length into 3 sausage rolls
Place the sausage rolls on a baking paper lined oven tray, brush lightly with egg and bake at 200°C for 25 minutes or until golden and cooked through. Remove from oven and cool slightly before serving
Tips & Hints
These are delicious served cold and ideal for picnics or for a school lunch packed in a chilled lunchbox. Try adding grated carrot to the filling, if desired.
