Description
Flaky puff pastry filled with savory lamb, feta, and spinach. A crowd-pleasing appetizer or side dish.
Ingredients
Units
Scale
- 2 lbs (907 g) lamb mince
- 2 sprigs rosemary
- 1.5 blocks firm reduced fat fetta
- 0.5 cups (118 ml) roasted pistachios
- 2 cloves garlic
- 3 eggs
- 0.75 cups (178 ml) frozen spinach
- 4 sheets puff pastry
- poppy seeds
- salt and pepper
Instructions
- Preheat oven to 356°F (180°C).
- In a large mixing bowl, combine the lamb mince, rosemary, garlic, pistachios, spinach, and one egg. Crumble in the feta cheese and add salt and pepper. Combine well using your hands.
- Lay out a sheet of puff pastry and cut it in half lengthwise. On one half, lay the meat mixture in a long segment about two fingers wide.
- Roll one end of the pastry over the meat mixture. Repeat until all the pastry is used.
- Lightly cut the sausage rolls in half twice. Prick the top of the pastry with a fork.
- Prepare an egg wash using the remaining two eggs. Brush the egg wash onto the sausage rolls until glistening. Sprinkle with poppy seeds.
- Place the sausage rolls on a baking tray lined with parchment paper. Bake at 356°F (180°C) for 45 minutes to 1 hour.
- Remove from the oven and serve warm.
Notes
- For easier handling, chill the prepared lamb mixture for 30 minutes before filling the pastry.
- If using fresh spinach, sauté it until wilted before adding to the mixture.
- To prevent soggy pastry, ensure the sausage rolls are fully sealed and pricked with a fork before baking.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Oven-Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 sausage roll
- Calories: 350
- Sugar: 2
- Sodium: 400
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 12
- Carbohydrates: 15
- Fiber: 2
- Protein: 20
- Cholesterol: 100