Photo of Pork, spinach and caraway sausage rolls by WW

Pork, spinach and caraway sausage rolls

6
6
6
SmartPoints® value per serving
Total Time
1 hr
Prep
30 min
Cook
30 min
Serves
8
Difficulty
Moderate
These lovely pastry pockets are filled with a caraway and lemon infused pork and spinach mixture

Ingredients

baby spinach leaves

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

Breadcrumbs

35 g, (½ cup), fresh, wholemeal

fresh flat-leaf parsley

2 tbs, finely chopped

reduced-fat puff pastry

2 individual, 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.

Notes

SERVING SUGGESTION: Serve with a salad made of baby rocket leaves, sliced cucumber, sliced canned beetroot and thinly sliced red onion. Drizzle with red wine vinegar. TIP: To make party-sized rolls, cut each pastry sheet into 3 rectangles. Divide the pork mixture into 3 portions. Place along the long sides of the pastry. Roll to enclose and place, seam-side down, on the tray. Cut each into 8 small rolls.

Start eating better than ever!