Super soft cheesy spinach and ricotta filling, encased in gloriously flaky pastry. These vegetarian sausage rolls are perfect for lunch with a picky salad, or for dinner with roast potatoes and steamed veg. They’re also delicious cold, so fantastic for packing up the left overs in lunch boxes.
Pre-heat fan oven to 200d/ 400f ⠀⠀⠀
Defrost or wilt the spinach. Squeeze out as much moisture as possible in a sieve using the back of a spoon. Transfer spinach to a board and finely chop. ⠀⠀⠀
Add to a bowl with the ricotta, 2 eggs, garlic, cheddar and black pepper. Mix well. ⠀⠀⠀
Unroll the pastry, cut in half lengthways. Spoon the ricotta mixture into two long sausages in the centre of each pastry sheet.
Egg wash a line above the ricotta, then roll the pastry over so the ends overlap. Cut each long sausage into 4, place on a baking tray, seam side down.
Lightly score the top, egg wash and sprinkle with sesame seeds. Bake for 20-25 minutes until puffed up and golden. ⠀⠀⠀
