A sausage roll is a British classic, and we have put a Mediterranean twist on it by replacing the sausage meat with an inviting mix of potato, feta and spinach, bound together with the gentle sweetness and heat of Apricot Harissa. This makes one large roll, which can be sliced up to enjoy at a picnic, or for a delectable lunch.

Ingredients

750g new potatoes

Salt and pepper

2 red onions, peeled and diced

4tbsp Early Harvest Extra Virgin Olive Oil

400g spinach

4tbsp Apricot Harissa

Squeeze 1/2 lemon

200g feta

Handful chopped mint or parsley

2 eggs

Splash milk

400g sheet puff pastry

Ingredients

750g new potatoes

Salt and pepper

2 red onions, peeled and diced

4tbsp Early Harvest Extra Virgin Olive Oil

400g spinach

4tbsp Apricot Harissa

Squeeze 1/2 lemon

200g feta

Handful chopped mint or parsley

2 eggs

Splash milk

400g sheet puff pastry

1

Place the potatoes in a pan big enough to fit, cover with water and season well with salt. Bring up to the boil, then turn down to a simmer and cook for 10-12 mins, until they are soft, but not mushy, in the middle. Drain and allow to cool.

2

Place a large pan on a medium to high heat and when hot add 3tbsp olive oil and the red onion. Season with salt, stir to coat, then cook till soft and sweet, around 8-10 minutes, turning the heat down if they are turning dark brown. Remove from the pan to a large mixing bowl.

3

Return the pan to the heat and add 1tbsp olive oil. When hot, add all the spinach, season with salt and cook until it has just about wilted. Remove from pan and place in a colander to drain excess liquid.

4

Crumble or roughly chop the potatoes into large chunks, add to the bowl with the onions. Add the spinach and 2tbsp of Apricot Harissa. Season with salt and pepper and use your hand or a large spoon to gently combine. Crumble the feta into the mix in large chunks and the herbs. Crack 1 egg into a small bowl and beat till combined, then add this to the mix. Mix everything together so it’s quite big and chunky but try not to over mix. If still warm, allow to cool or place in the fridge (this makes it easier to roll).

5

With the remaining egg, separate the yolk from the white, add to a small bowl or ramekin and add a splash of milk and a pinch of salt, then stir till well combined.

6

Tear a piece of baking paper off that fits the size of a large baking sheet and place on top. Remove the puff pastry from its packaging and roll out onto the baking sheet. Form the filling along the length the puff pastry in a large sausage shape, leaving 5-6 cm clear at the edge nearest to you. Brush this edge with the egg wash then fold the pastry over the mix, using the paper to pick it up and bring it over. Press down on the edge to seal, then use a lightly floured fork to crimp the edge. Make light diagonal incisions along the top of the pastry all the way along (this allows the pastry to expand when cooking and not crack).

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