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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 36 |
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This is from an old Pampas cookbook I found while op-shopping. Sounds like a great vegetarian alternative to sausage rolls, but not recommended to freeze. Ingredients:
250 g frozen spinach, thawed & drained |
425 g tuna, drained |
1 small onion, finely chopped |
2 tablespoons mayonnaise |
black pepper |
3 sheets shortcrust pastry, thawed |
beaten egg, for glaze |
Directions:
1. Combine, spinach, tuna, onion, mayo & black pepper; mix well.
2. Cut each sheet of pastry in half and divide filling between pastry sheets spooning it down the centre of each.
3. Brush edges of pastry with water and roll pastry over filling, seal edge firmly.
4. Using a sharp knife, cut each pastry roll into 4. Place rolls on a lightly greased baking tray and glaze with beaten egg.
5. Bake at 180.C for 30-35 mins or until golden brown.
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