Spinach, Feta and Tomato Puff Pastry Rolls

Ingredients

• 1/2 jar Ballymaloe 100 Recipe Sauce
• 250 g frozen spinach (thawed and drained)
• 150 g feta cheese
• 3 sheets frozen puff pastry (thawed)
• 1 tbsp olive oil
• 2 tbsp sesame seeds (optional)
• 1 egg (beaten)

Method

1. Prep: Preheat the oven to 200°C. Line a baking tray with parchment paper.
2. Heat the olive oil in a pan over medium heat. Add in the spinach and cook for 3-5 minutes, stirring often, until warmed through.
3. Transfer the spinach to a bowl and add the crumbled feta to it. Season to taste and mix well.
4. Place one of the puff pastry sheets on a lightly floured surface. Cut it in half lengthwise and roll out the halves with a rolling pin. The halves should be wide enough to fold twice lengthwise.
5. Spread a thin, even layer of the Ballymaloe 100 Recipe Sauce over the pastry, leaving a small frame around the edges.
6. Spoon some of the spinach feta mixture onto the pastry and spread it out lengthwise down the middle. Fold the two sides over the filling to make a roll.
7. Brush the top of the roll with beaten egg and cut it into six smaller rolls.
8. Repeat steps 4-6 with the remaining puff pastry.
9. Place the pastry rolls on the baking tray. Sprinkle with sesame seeds if you like.
10. Bake the rolls for 20-25 minutes, until puffed, golden and crisp.

These rolls are perfect as a light lunch, part of a sharing platter, or served with a bowl of tomato soup for a cosy, more substantial meal.