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Spinach and ricotta sausage rolls recipe

27 ratings

Bake a batch of vegetarian sausage rolls for a crowd-pleasing snack, whether at a Boxing Day buffet or a family picnic. With a creamy spinach and ricotta filling wrapped in crisp puff pastry, these easy bakes are sure to go down a treat. See method

Makes 12
15 mins to prepare and 40 mins to cook
352 calories / serving
Vegetarian

Ingredients

2 tsp olive oil
1 onion, finely chopped
10g fresh thyme, leaves picked
350g frozen spinach
250g ricotta
60g vegetarian Italian style hard cheese, finely grated
large pinch of ground nutmeg
½ lemon, zested
2 medium eggs
plain flour, for dusting
2 x 375g ready rolled puff pastry
poppy seeds, to decorate
tomato or red onion chutney, to serve (optional)

If you don't have red onions, try using white, brown or spring onions

Each serving contains

Energy
1470kj
352kcal 18%
Fat
21g 30%
Saturates
11g 57%
Sugars
4g 4%
Salt
0.5g 9%

of the reference intake
Carbohydrate 30.9g Protein 9.2g Fibre 2.1g

Method

Preheat the oven to gas 6, 200°C, fan 180°C.
Line 2 baking sheets with baking paper. Heat the oil in a small pan and add the onion. Cook over a low heat for 10 mins until softened, adding the thyme leaves for the last 2 mins.
Cook the frozen spinach according to the packet instructions, then drain well in a colander and press with the back of a spoon to squeeze out any moisture. Roughly chop.
Put the onion into a large mixing bowl, then add the cooked spinach, ricotta, cheese, nutmeg, lemon zest and 1 egg. Mix well until combined.
Lightly flour a work surface and unroll one pastry sheet. Cut in half lengthways, then take a quarter of the spinach mixture and spoon along the pastry, about 2½ cm from one long edge, to make a long, thick sausage shape. Beat the remaining egg and brush along the edges of the pastry. Fold the pastry over the mixture and press down the edges to seal. Glaze with more beaten egg and sprinkle with poppy seeds. Repeat with the second half and second pastry sheet to create 4 long rolls.
Cut each roll into 3 equal pieces and transfer to the lined baking sheets. Bake for 25 mins or until golden. If you need to do this in batches, keep the second batch in the fridge while you cook the first. The rolls can be served hot or cold, perhaps with some tomato or red onion chutney on the side.

View more vegetarian Christmas recipes

Freezing and defrosting guidelines

You can freeze the cooked sausage rolls. Allow to cool completely, wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 3 months. Loosen the tin foil and clingfilm but leave to defrost in packaging at room temperature for several hours before serving. If you wish to serve the sausage rolls warm, place them on a baking sheet for 10 mins in a moderate oven. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.