Vegetarian sausage rolls
These vegetarian sausage rolls will even have the meat lovers yearning for more. Made with the goodness of organic spinach and ricotta, they are bursting with nutrition! High in calcium, magnesium and antioxidants, they are simple to make without the additives, trans fats and preservatives you find when you buy supermarket vegetarian sausage rolls.
- 2 teaspoons olive oil
- 4 green shallots, trimmed, thinly sliced
- 2 garlic cloves, crushed
- 350g pkt frozen chopped spinach, thawed or chopped fresh spinach leaves
- 350g fresh ricotta, crumbled
- 1/2 cup finely grated parmesan
- 1 egg, lightly whisked, plus 1, extra, whisked
- 2 tablespoons chopped fresh dill (optional)
- 1 finely grated lemon rind
- Good pinch of ground nutmeg
- 2 sheets frozen puff pastry, just thawed
- Tomato sauce, to serve
Preheat oven to 200C/180C fan forced. Line 2 baking trays with baking paper.
Pour the oil into a heated, small frying pan over medium heat and sauté the shallots and garlic for about 2 minutes or until softened. Transfer to a large mixing bowl.
Using your hands, squeeze as much water as you can out of the spinach. Place the spinach in a large bowl and add the ricotta, parmesan, egg, dill (if using), lemon rind and nutmeg. Season well. Use your hands to mix until evenly combined.
Cut each sheet of pastry in half. Place one quarter of the spinach mixture in a log shape along one long edge. Brush the other side edge with extra egg. Close each end. Cut each roll into 3 pieces and place seam-side down on the prepared trays. Repeat with the remaining spinach mixture and pastry.
Use a sharp knife to cut the rolls crossways at 0.5cm intervals. Brush pastry with extra egg and bake for 25 minutes or until golden brown.
Serve with tomato sauce and salad.