For the hostest with the mostest.
We’ve all been there. Standing in the corner of the room, champagne in hand, trying to eye off the next plate of food to leave the kitchen because you’re so darn hungry you’re considering eating the styrofoam fruit sitting on the host’s coffee table.
Finally some snacks enter the living room and you try to get to there as quickly as possible without spilling your drink or looking like a lunatic. Alas, it’s a choice between slightly soggy chips or a dry party pie and your heart sinks to the bottom of your stomach. Too hungry to be polite, you knock back your drink, check the host is looking the other way, duck out the front door and make your way to the kebab shop…
It’s a horrible feeling being ravenous at a party, but even worse is being the host who’s letting everyone go starving. So to avoid your visitors leaving deflated, whip up a batch of these delish sausage rolls that are easy to make, moist, scrumptious and, above all, will certainly fill up a hungry mob…
- 2/3 cup of diced onion
- 2 garlic cloves, crushed
- 1 bunch of spinach
- 4 1/2 cups of regular lamb (or beef) mince
- 1 1/2 teaspoons of cumin
- freshly grated nutmeg approximately 1/4 teaspoon
- 3/4 teaspoon of cinnamon
- 2 1/2 teaspoons of salt
- 3/4 teaspoon of white pepper
- 2/3 cup of breadcrumbs
- 2 lemon zest only
- 2/3 cup of Bulgarian feta
- 1 lightly beaten egg
- 3 sheets of puff pastry
1. Sweat off the onions and garlic in a little olive oil until soft, set aside.
2. Slice the spinach finely and place in a bowl. Boil a jug and pour the steaming water over the spinach until it is fully submerged. Let the spinach sit for a minute and follow by draining and then rinsing the spinach with cold water. Then give the spinach another rough chop.
3. Mix together the onion, garlic, drained spinach, mince, spices, salt, pepper, lemon rind and half a cup of breadcrumbs. Make sure you do not add feta at this stage. Mix for a couple of minutes with your hands until thoroughly combined or until the lamb becomes a bit sticky.
4. Roll a small ball of the mixture and fry off in a small pan to test. Tweak your mixture to see if you need a little more salt or spice, but you should be able to taste the lemon and a hint of spice. As well as this, you’ll need to check the cooked patty for oiliness. You want it juicy but not so there is oil leaking onto the pan, if this is the case, add more breadcrumbs.
5. When you’re happy with how the mixture tastes, add the feta and gently mix until just combined. You want to see nice big chunks throughout the mix.
6. Place a sheet of puff pastry on a chopping board and cut in half. Using about a cup of mince, shape the mixture into a long sausage and place into the middle of one half of the pastry and repeat for the other side.
7. Brush some egg wash down the middle of your pastry sheet, and roll up your two sausage logs. Cut each sausage into two for individual portions or into six for canapés.
8. Place onto a baking tray lined with baking paper and brush the rolls with egg wash and sprinkle with zatar. Cook the rolls in a 356ºF /180ºC oven for 30 minutes or until golden on top.
Comment: What’d you think of this recipe? Got a go-to party snack of your own?
Isabelle is a writer who has a hundred-and-one side-splittingly funny stories about growing up at an all-girls boarding school, with a chocolate habit that requires constant monitoring. Follow Isabelle on Twitter.