Sausage Roll Swirls
Spiral Feta & Spinach Pie
Prep time
30 min
Cooking time
45 min
Ingredients
Pastry:
- 1 sheet puff pastry
Filling:
- 125 g frozen spinach
- 1 onion, chopped
- 3 garlic cloves, chopped
- 2 tsp mixed herbs
- Salt & pepper
- ½ cup water
- 200 g feta cheese, crumbled
- 100 g grated mozzarella
- Sesame seeds
Topping:
- 1 egg, separated (white for filling, yolk for brushing)
Instructions
Making filling:
Fry onion and garlic until tender. Add spinach, herbs, salt, pepper, and water; cook until water evaporates. Cool by spreading on a plate and freezing ~5 min. Once cool, stir in feta, mozzarella, and egg white.
Preheat oven to 180 °C. Line a round or rectangular dish with parchment.
Cut pastry into 3 equal lengthwise strips. Just before rolling, gently roll each strip out a little thinner.
Divide filling into 3 portions. Spread one portion along each strip, leaving a 1 cm border. Fold edges over, tuck seams underneath, then roll into a spiral. Place first spiral in center of dish, then wrap the next two around it.
Brush spirals with egg yolk and sprinkle sesame seeds. Score into 8 “slices” with a serrated knife like a pizza.
Bake 45–50 min until golden and flaky. Resist opening early for best layers.
Enjoy hot or cold. 🫶 D
Sausage Roll Swirls
Prep time:
25 min
Cooking time:
30 min
Ingredients
1 x sheet puff pastry
Sausage Filling
200 g sausages (chicken, beef, or pork)
Salt and freshly ground black pepper
Dash of dried thyme
1 egg, separated (white for filling, yolk for brushing)
Express Onion Chutney
2 red onions, finely chopped
2–4 tbsp brown sugar
1 tbsp balsamic vinegar
60 ml water
To Finish
Honey or hot honey, for drizzling
Sesame seeds
Fresh rosemary
instructions
Method
Make the chutney: In a small pan, sauté onions 1–2 minutes. Add sugar, balsamic, and water. Bring to a boil, cover, and simmer for 5 minutes, stirring every minute, until caramelised. Adjust water if needed. Cool on a plate; it will thicken as it cools. (Keep leftovers in a jar in the fridge for up to 2 weeks.)
Preheat oven to 180°C (fan-forced) and line a baking tray with parchment paper.
Remove sausage meat from casings. Season with salt, pepper, and thyme. Mix in the egg white and set the yolk aside for brushing.
Lay out the puff pastry sheet. Spread the sausage mixture over the top half, then spoon over some chutney (reserve extra for later use).
Fold the pastry over to enclose the filling. Press lightly, then slice into strips approximately 2 cm wide. Twist and roll each strip into a swirl.
Place the swirls on the prepared tray. Brush with egg yolk mixed with ½ tsp milk and sprinkle with sesame seeds.
Bake for 28–33 minutes, until the pastry is golden and sausage is cooked through.
(If browning too quickly, reduce oven to 170°C for the last 10 minutes.)Drizzle hot or regular honey over the swirls as soon as they come out of the oven and garnish with rosemary.
Make Ahead & Freezing
To prepare in advance, shape the swirls and brush with egg yolk. Freeze in a single layer on a tray until firm, then transfer to a freezer-safe bag. Bake straight from frozen, adding a few extra minutes to the cooking time.
Serving
Serve warm or at room temperature.
🫶 D