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Sausage rolls are a massive hit in our house. They make for such a great quick dinner teamed up with some salad or steamed veggies.

These Chicken, Feta and Spinach Sausage Rolls are a twist on the traditional variety and really are delicious.

Photo courtesy of The 4 Blades Magazine photography team.

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Chicken, Feta and Spinach Sausage Rolls

Scale

1 garlic clove, peeled
1 small onion, peeled and quartered
500g chicken mince
20g baby spinach leaves
100g feta cheese
pinch of pepper, freshly cracked
3 sheets of puff pastry, thawed (or make your own with the Iced Puff Pastry recipe in the Easter Subscriber-Only Bonus Issue)
1 egg, beaten (*can omit or replace with milk for EF)
sesame seeds, for topping

Cook Mode Prevent your screen from going dark

Preheat oven to 180C and line a baking tray with baking paper.
Place garlic clove (1) and onion (1) into bowl. Mix Speed 7 / 5 seconds. Scrape down sides.
Add chicken (500g), spinach (20g), feta (100g) and pepper (pinch). Mix Speed 8 / 5 seconds. It will be a slightly wet mixture.
Layer the chicken mixture on the puff pastry (3 sheets). You will get two long rolls out of each sheet of pastry and cut into a total of 18 rolls.
Brush rolls lightly with beaten egg (1) and top with sesame seeds.
Bake for approximately 30 minutes or until golden brown.

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