Spinach and Ricotta Sausage Rolls by Mixen Vixen. A Thermomix <sup>®</sup> recipe in the category Breads & rolls on www.recipecommunity.com.au, the Thermomix <sup>®</sup> Community.

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Spinach and Ricotta Sausage Rolls

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Ingredients

18 portion(s)

Spinach and Ricotta Sausage Rolls

3 Sheets Puff Pastry, slightly thawed
1 garlic clove
1/2 brown onion
100 g Cheddar cheese, cut into 2cm pieces
500 g ricotta cheese
70-100 g Fresh Baby Spinach, leaves
2 eggs, 1 for egg washing the sausage rolls
1/2 tsp salt, sea
1/4 tsp ground black pepper
sesame seeds, and poppy seeds (optional)

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6

45min

Preparation 25min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 6
  
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
- Recipe is created for
  TM 31
9
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Recipe's preparation

Spinach and Ricotta Sausage Rolls

Preheat oven to 200° and line two baking trays with baking paper or your Thermomix baking mats. Set aside. Add the garlic, onion and cheese to the mixing bowl. Chop 8SECS SPD 9. Scrape down the sides.

Add in all of the remaining ingredients (except for one egg), and combine for 15SECS SPD4. Scoop spinach and ricotta mixture out into a separate mixing bowl and refrigerate whilst preparing to cut your pastry sheets.

Remove spinach and ricotta filling from the refrigerator. Lay out your pastry sheets and cut them in half. Divide the filling equally, on long edge of each pastry sheet half and roll. Cut each roll into three equal sized portions and arrange on prepared baking trays (you can also refrigerate your sausage rolls before baking them, refrigerate for 10-15 minutes before baking). Crack the extra egg into a small mixing bowl and brush the pastry with the egg wash, and sprinkle with the sesame and poppy seeds (if using).

Bake for 20 minutes (200°C) or until crisp and golden. Leave to cool slightly, then place them onto a cooling rack before serving warm with your favourite sauces/condiments.

Enjoy ♥️

Accessories you need

Spatula TM5/TM6
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Tip

You could cut each half into 4 portions, giving you 24 party sized sausage rolls. You can also refrigerate your sausage rolls before baking them, refrigerate for 10-15 minutes before baking.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.