THE DAIRY KITCHEN
Chicken, Spinach and Ricotta Sausage Rolls
By THE DAIRY KITCHEN
Makes
12
Difficulty
Easy
Preparation
15 MINS
Cooking
25 MINS
Everything you love about sausage rolls - just lighter. A cross between a spinach and cheese roll and a sausage roll, these lovely pastries are the best of both worlds.
Ingredients
50g baby spinach leaves150g wedge 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 frozen puff pastry, just thawed
1 egg, lightly beaten
Handy Tips
Try adding grated carrot to the filling.
Also suitable for cooking in the air fryer.
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.
