Kale & feta rolls

A VEG- PACKED MEATFREE SNACK THAT DOESN’T DISAPPOINT

Makes 10–12

225g homemade rough puff (see recipe, opposite) or ready-made puff pastry 200g kale, stalks discarded and leaves roughly chopped 1 garlic clove, finely chopped 200g feta, crumbled A grating of nutmeg A pinch of chilli flakes (optional) 2 tbsp pinenuts, toasted 1 egg, separated, white beaten 1 tsp nigella or sesame seeds (optional)

1 Preheat oven to 200C/Fan 180C/ 400F. Keep your pastry cold in the fridge while you make the filling.

2 Bring a pan of salted water to the boil, tip in the chopped kale and cook for 1 min. Drain, cool briefly, squeeze out the water and pat dry.

3 Chop the kale as finely as you can – in a food processor, if you have one. Mix in a bowl with the garlic, feta, nutmeg, chilli flakes (if using), pinenuts and a good grinding of black pepper. Fold in the egg yolk.

4 Roll the pastry into a rectangle roughly 14x40cm. Use your hands or a spoon to bundle the kale filling into a fairly compact mix and arrange like a giant sausage running down the centre of the pastry, leaving about 5cm on either side.

5 Gently roll one side up over the filling and keep rolling until you have one giant roll, with the seam of the pastry facing down. Cut into 3–4cm lengths to make 10–12 mini rolls.

6 Lightly oil or line a baking tray with baking parchment, and arrange the kale rolls on the tray. Make 1–2 diagonal slashes across the top of each roll, if you like, to help the steam escape. Brush with the beaten egg white. Sprinkle over the nigella or sesame seeds and bake 12–15 mins, or until the pastry is golden.