Makes 20-24 rolls
Recipe by amysheppardfood
This recipe is packed full of flavour and could convert even the most committed meat-eater! Loaded with grated halloumi, red onion, honey, sweet harissa paste and spinach…they are a guaranteed hit!
Remove the pastry from the fridge 30 minutes before you need it.
Heat the oven to 200C
Heat a small amount of oil to a non-stick pan, add the grated halloumi and fry on medium heat for 3 minutes until soft. Place the halloumi in a sieve and gently squeeze out the excess moisture.
Add the onion to the pan with a little more oil and fry for 5-7 minutes until soft. Stir in the honey and harissa for the final minute, stirring until the onions are coated.
Add the onions to the grated halloumi with the spinach. Season with salt and pepper and stir until combined.
Lay the 2 sheets of puff pastry out on the worktop (keeping them on the greaseproof paper they were wrapped in)
Cut them both in half lengthways. Place one of the lengths of pastry in the fridge as you don’t need it.
Divide the filling between the three lengths of pastry. Spreading it along the middle, right up to the ends.
Fold one edge of the pastry over the filling until it reaches the other edge. Press the pastry edges together, going along the seam with the prongs of a fork making indents. Trim any excess and repeat with the other two lengths of pastry.
Brush the pastry with beaten egg and sprinkle with sesame seeds and a little black pepper.
Lift the greaseproof paper onto baking trays (they can cook on these)
Cut each length of pastry into 7 or 8 rolls. Don’t worry about spreading them out, just leave them as they are to bake or they’ll fall apart. Once baked they come away easily.
Bake in the oven for 20-25 minutes until golden brown and crisp.