1 egg for egg wash – lightly beaten with 1 tbs milk
Sesame seeds
Method
Pre heat oven to 190°C / 375°F
Defrost the spinach and drain through a strainer to remove as much excess water as possible. Chop finely.
Sauté the finely chopped onion in a little oil till softened.
On a low heat, add all the ingredients except the Parmesan cheese and egg, stirring to combine.
Remove from the heat then add the Parmesan and the egg making sure all the ingredients are well incorporated. Let this mixture cool before putting on the puff pastry.
Defrost 2 pastry sheets and slice in half so you have 4 rectangles.
Divide the mixture evenly between the sheets, making a line of filling close to the longest edge and roll up. Turn the rolls over so the seam is on the bottom and push down a little to make sure the mixture is even within the rolls.
Cut in half, or thirds, your choice – I like mini ones
Place on a baking tray and brush with an egg wash and sprinkle on some sesame seeds
Cook for about 20mins
Tip: These freeze really well also!
Recipe by Finding Feasts at https://www.findingfeasts.com.au/recipe-index/2-cheese-spinach-sausage-rolls/