These are such a hit in our house and it’s another great way to add iron into our bodies with the spinach. The kids absolutely love these which also makes Mumma happy, although, with the pastry and cheese, they are not the healthiest of meals but oh so yummy.
These are the perfect accompaniment to a finger food platter, as a snack or as a complete meal served with a side salad.
You can easily make this recipe lower in fat by choosing low fat cheeses instead of the full cream kind. This will not affect the flavour or texture in any way.
Cut your pastry square in half, giving you two long strips (for sausage rolls). For triangles, cut into quarters.
Add filling, leaving 1.5 cm on each edge.
For rolls, fold pastry over filling so that the seam in face down. For triangles, fold half of the triangle to the other corner and press the edges down with a fork.
Use a pastry brush to brush the tops of the rolls/triangles with egg.
Bake for 30-40 minutes or until golden and flakey.
You can use either fresh or frozen spinach, however, if using frozen spinach, you will need to squeeze the liquid out before adding it to the mixture. If using fresh spinach, chop finely. I recommend the Tupperware Extra Chef as shown in the video. Get in touch if you want to order one and I can organise it through my consultant.
To freeze: You can either freeze raw or cooked. Either way just add the rolls to an air tight container and add to the freezer for up to 3 months.