The internal ingredients for this are from a recipe given to me by a trusted caterer at church, hence the name! Pam is a wonderful woman, beautiful soul and a sensational cook! I like these as her meatballs so much, I thought I’d try them as sausage rolls and man are they amazing!! I make them for school lunches, for high teas, for entrée at BBQs and more. The lemon gives a lovely pop, and people just love them!!
The top is prior to oven, the bottom rolls are done and ready to be devoured!
1 Kg chicken mince
1 handful of fresh baby spinach or rocket, chopped
100 g feta cheese, diced finely or smooshed
1 red onion, diced finely
Zest of 1 lemon
Salt and pepper to taste
5 sheets puff pastry
1 egg, fork stirred for egg wash
Combine everything (except the pastry and second egg) into a bowl and stir, squeeze with your hands, get it all together. Now cut a sheet of puff pastry in half. Place spoons of the mixture onto the pastry, keeping to one side, forming a log. Now fold the pastry over and secure by pressing together. Continue that process until all the mixture is used. Now you have long lines of pastry wrapped filling, go ahead and use a sharp knife to cut to your desired length. I cut mine into 5 portions per puff pastry line. This made my sausage rolls about 5cm long. Brush with egg wash and place on lined baking trays. Bake at 180 degrees Celsius for about 25 minutes or until golden brown. This recipe makes about 50 of the sausage rolls my size. Now before you serve, have this recipe ready to hand out because at least one person always asks for it!!