Lamb, Spinach and Feta Sausage Rolls
from Janelle Bloom's My Favourite Food for all Seasons
1kg lamb mince
1/2 red onion, finely minced
2 cups finely shredded spinach
1 cup soft white breadcrumbs
1/4 cup flat leaf parsley, roughly chopped
1/4 cup pine nuts, toasted, chopped
3 sheets ready-rolled puff pastry (I made my own puff pastry - either because I'm crazy-committed to good food or just plain crazy.)
Preheat the oven to 200 degrees C fan-forced/220 degrees C no fan. Line 2 large flat baking trays with baking paper.
Combine the mince, onion, spinach, breadcrumbs, parsley, pine nuts and 1 egg in a large bowl. Mix with clean hands until well combined. Crumble over the feta and stir gently to combine. Season with a little salt and plenty of freshly ground black pepper.
Cut 1 pastry sheet in half. Beat the remaining egg with a fork. Spoon the filling in a sausage shape along the edge closest to you (be generous with the filling). Brush the opposite long edge lightly with beaten egg. Roll up and press the pastry edges together to seal. Repeat with the remaining filling and pastry.
Cut each roll into 5 smaller ones. Brush the top of each sausage roll with egg and sprinkle with sesame seeds. Place seam side down onto trays, allowing room for spreading. Bake for 20-25 minutes or until golden and puffed. Serve hot, warm or at room temperature.