Warrigal greens and ricotta ‘sausage’ rolls

Ingredients

• 3 frozen puff pastry sheets, slightly thawed (see Notes)
• 3 tbsp wattleseed mustard (recipe here), plus extra for serving
• 1 egg, lightly whisked, for brushing

Warrigal greens filling

• 200 g warrigal greens, chopped and blanched
• 200 g frozen spinach, thawed and blanched
• 1⅔ cups (400 g) ricotta
• ¾ cup finely grated parmesan cheese
• 1 egg
• good pinch of sea salt
• good pinch of black pepper

Instructions

1. Preheat the oven to 200°C and line a large baking tray.
2. To make the warrigal greens filling, combine all the ingredients in a large bowl. Stir until creamy and green like a forest smoothie (but much tastier).
3. Cut each puff pastry sheet in half to make six rectangles. Spread ½ tablespoon of wattleseed mustard along the middle of each piece, then spoon one-sixth of the warrigal greens mixture in a log shape over each pastry rectangle.
4. Roll up tightly, seam-side down. Slice each roll in half to make 12 mini sausage rolls.
5. Arrange on the prepared tray, brush with the whisked egg and bake for 20–25 minutes, or until golden, puffed and smelling dangerously good.
6. Serve hot with extra wattleseed mustard for dipping. Crunchy, creamy, bush-spiced magic – perfect for picnics, parties or pretending you’re hosting your own cooking show.

Note

Make sure to thaw the pastry until semi-soft (not fully thawed) before rolling your sausage rolls, so you have more control over your roll.

This is an edited extract from Native Ingredients Every Day by Nornie Bero (Hardie Grant Books). Photography by Rochelle Eagle.