Spinach and Ricotta Rolls

This recipe is designed for bulk prep or sharing! Leave the servings above as "one serving" to make 16 sausage rolls.

Nutrition facts listed are for a single roll.

1. Make the pastry: separate one egg - reserving the egg yolk for later in a small bowl.
2. Place the egg white, remaining egg for pastry, almond flour, mozzarella and butter into a large bowl and mix well.
3. Bring the dough together to form a ball and cover with cling film - place in the fridge for an hour to rest.
4. While that’s resting, preheat the oven to fan forced 200°C/220°C/450°F/Gas mark 7.
5. Make the filling: Place the spinach and grated zucchini into a sieve and squeeze out some of the water - it doesn’t have to be as much as possible, just remove some.
6. Into a large bowl, place the veggies and remaining ingredients - mix well.
7. Place into the fridge until ready to make your rolls.
8. Once the pastry has rested for at least an hour, pull it out and portion into quarters. Between two sheets of baking paper, roll the pastry into rectangles about 3-5mm thick, approximately 16cm long and 12cm wide. 
9. Spoon a quarter of the ricotta mix lengthways along the middle of the pastry. Roll the pastry over (like sushi), with the seam on the bottom. Transfer to a lined baking tray. Repeat with the remaining pastry and mince. 
10. Brush the sausage rolls with the remaining egg yolk and sprinkle over some sesame seeds. Bake for 20-25 minutes, until golden brown. 
11. Cut the rolls into four and serve warm!