equipment

  • 1 tin
  • 1 bowl
  • 1 knife
  • 1 pastry brush

Ingredients

  • 500 g minced sausage
  • 36 leaves baby spinach
  • 185 g chili mango chutney
  • 1 small onion diced
  • 1 teaspoon of optional Moroccan seasoning
  • 1 pinch salt and pepper
  • 3 sheets puff
  • 1 tablespoon milk

Method

  • STEP 1 Merge onions, mango chutney, minced sausage, salt, pepper and Moroccan seasoning in medium bowl.
  • STEP 2 spread over sheets of pastry, leaving a small gap at the bottom.
  • STEP 3 cover the meat with a layer of spinach leaves.
  • Step 4 roll of dough from the nearest edge. Perform a pastry brush dipped in milk along the far edge to seal the dough in long sausage shape.
  • STEP 5 Slice into 12 slices and lay flat pieces on a greased tray.
  • STEP 6 Bake at 180 ° C for 12-15 minutes until cooked.

Notes

Use chilli mango chutney.