Pork, spinach and caraway sausage rolls
5
Points®
Total time: 1 hr • Prep: 30 min • Cook: 30 min • Serves: 8 • Difficulty: Easy
These lovely pastry pockets are filled with a caraway and lemon infused pork and spinach mixture
Ingredients
Baby spinach
5 cup(s), (150g)
Lean pork mince
400 g
Fresh lemon rind
1 tsp, finely grated
Ground paprika
¾ tsp, smoked
Egg white
2 medium
Dried breadcrumbs
35 g, (½ cup), fresh, wholemeal
Fresh flat-leaf parsley
2 tbs, finely chopped
Reduced-fat puff pastry
2 sheet(s), just thawed
Skim milk
½ tbs, (2tsp)
Caraway seeds
1 tsp, to sprinkle
Instructions
1
Place the spinach in a microwave-safe bowl and microwave, covered, for 1½ minutes or until wilted. Set aside to cool slightly. Squeeze out excess moisture and chop.
2
Place the spinach, pork, lemon rind, paprika, egg whites, breadcrumbs and parsley in a large bowl. Season with salt and pepper and mix until well combined.
3
Preheat oven to 220°C. Line two baking trays with baking paper. Cut each sheet of pastry into 4 squares. Place ¼ cup of pork mixture along one side of a pastry square. Roll to enclose. Place, seam-side down, on tray. Repeat with the remaining pastry and pork mixture to make another 7 rolls.
4
Brush the sausage rolls with the milk and sprinkle with the caraway seeds.
5
Bake for 20-25 minutes or until pastry is golden and the filling is cooked through.
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