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Pork, spinach and caraway sausage rolls

Pork, spinach and caraway sausage rolls

Total Time
1 hr
30 min
30 min
These lovely pastry pockets are filled with a caraway and lemon infused pork and spinach mixture


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


  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.


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.