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Silverbeet & Pea Rolls

A veggie ‘sausage roll’ that even the most devout meat-eaters will love!
Difficulty Level: Moderate
Makes: 6


Olive oil
200g feta
2 cups of frozen peas, thawed
2 spring onions, chopped finely
3 eggs (1 egg lightly beaten for an egg wash)
4 sprigs of rosemary, diced
1½ cups of breadcrumbs
½ teaspoon of powdered nutmeg
1 bunch of silverbeet, leaves sliced thinly
3 slices of frozen puff pastry, thawed and cut in half
2 teaspoons of fennel seeds
Good quality tomato sauce, for serving (we recommend The Sauce Depot’s So Soo Saucy Tomato Sauce)


    1. Pre-heat the oven at 200 C and grease a large baking tray
    2. Place feta, peas, spring onions, 2 eggs, rosemary, breadcrumbs and nutmeg in a food processor (or high-powered blender). Pulse until finely chopped. Tip into a bowl and mix in the silverbeet. Season with salt and pepper
    3. Take a piece of pastry with the short end facing you. Generously dollop the veggie mixture along the edge of pastry closest to you. Then, roll the pastry up to enclose it, and place it on the baking tray. Repeat with the remaining pastry pieces
    4. Brush the rolls with an egg wash and scatter with the fennel seeds. Place in the fridge for 10mins
    5. Using a sharp knife, gently score each of the rolls three times
    6. Bake for 45mins, or until golden and cooked through
    7. Serve hot with a side of good quality tomato sauce