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Lamb, spinach and feta rolls with tomato chutney
Posted 5 December 2019
Makes: 16 small sausage rolls
Prep time: 10 minutes
Cooking time: 30 minutes
- 200g baby spinach
- 500g lamb mince
- 100g feta, crumbled
- 2 tablespoons fennel seeds
- Pinch of salt
- 16 filo pastry sheets
- Cooking oil spray
- 1 tablespoon sesame seeds
- 1 tablespoon olive oil
- 1 red onion, thinly sliced
- 4 garlic cloves, thinly sliced
- 400g tin chopped tomatoes
- 1 tablespoon brown sugar
- 2 tablespoons balsamic vinegar
- Preheat oven to 200°C. Line a baking tray with baking paper.
- Heat a large frying pan over high heat. Add baby spinach and a splash of water and cook for 1-2 minutes or until wilted. Allow spinach to cool slightly before squeezing out any excess moisture and roughly chopping.
- Mix spinach, mince, feta, fennel seeds and a pinch of salt together in a large bowl with clean hands.
- Spray four sheets of pastry with oil and layer on top of each other. Repeat to make four stacks.
- Divide mince mixture into four portions. Shape a portion into a log along the long edge of the pastry, leaving a 2cm border on all sides. Fold in the sides and roll up firmly. Cut roll into four smaller portions. Repeat with remaining mince mixture and filling.
- Transfer rolls to the baking tray, spray with oil and sprinkle over sesame seeds. Bake for 15-20 minutes or until pastry is golden and crisp and mince is cooked through.
- Meanwhile, heat olive oil in a large frying pan over medium heat. Add onion and cook for 3-4 minutes or until soft and translucent. Add garlic and cook for one minute or until fragrant. Add tomatoes and cook for 4-5 minutes or until thickened and reduced. Stir through brown sugar and balsamic vinegar.
- Serve hot sausage rolls alongside tomato chutney.
If these are a hit with the family, consider doubling the recipe and freezing them before or after cooking.
Melt in your mouth, flaky filo pastry is a great alternative to traditional puff pastry, due to its lower total and saturated fat content.