Green veg ‘sausage’ rolls

Put the spinach into a large pan with 3–4 tbsp of water. Let the spinach cook down for 2–3 mins, stirring until wilted. Drain excess liquid and leave to cool in a bowl. Once cold, squeeze out any excess moisture and finely chop.

Return the pan to a medium heat and melt the butter. Soften the onion for 5 mins or until just starting to colour. Add the peas, sunflower seeds, fresh herbs and lemon zest.

Cook for 2–3 mins to defrost the peas. Remove from the heat and stir in the lemon juice, along with the cooled and chopped spinach and feta. Mix everything together well and season to taste. At this stage you can blend all or half of the mixture with a stick blender or in a food processor if you want a finer texture. Set aside while you preheat the oven to 200°C/180°C fan/gas 6.

Cut the pastry into 3 strips – approx 12x25cm. Mix 1 egg into the vegetable mix then beat the other in a bowl. Split the filling across the length of each of the 3 strips, keeping it to one side only. Brush the exposed pastry with the beaten egg and roll over the pastry to form 3 large sausage rolls. Brush with more beaten egg and sprinkle with your chosen toppings, if using.

Make some small cuts in the pastry to let the steam escape and bake for 25–30 mins or until risen and deep golden. Allow to cool for a few minutes then transfer to a board. Slice each roll onto 8 mini rolls once they are cool enough to handle.