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Guest Recipe

Caramelised Onion, Sage & Feta Rolls

With Beetroot Relish



  • 1 red onion, thinly sliced
  • 2/3 pack baby spinach, roughly chopped
  • 1 drizzle of oil
  • 1 Tbsp balsamic vinegar
  • 1 tsp honey
  • 100g feta cheese, crumbled
  • 1/2 pack sage stuffing spices
  • 1/2 pack wholemeal breadcrumbs
  • 1 egg yolk
  • 1 pack vegan flaky puff pastry
  • 1 Tbsp milk
  • 1/2 pack super seeds


  • 1 baby cos lettuce, leaves separated
  • 1 Lebanese cucumber, peeled into ribbons
  • 1 bunch basil, leaves picked
  • 30g grated parmesan
  • 1 drizzle of olive oil

To Serve

  • 3 Tbsp Maison Therese Beetroot Relish

Serves 2


  1. Before you start, preheat oven to 220°C (or 200°C fan bake).
  2. Prep & cook filling. Prep onion and spinach. Heat oil in a medium fry-pan on high heat. Cook onion with a pinch of salt for about 4 minutes, until softened and browned. Add balsamic vinegar and honey and cook for a further 1 minute, until caramelised.
  3.  Add spinach to pan and cook for a further 2 minutes, stirring, until spinach has wilted. Transfer mixture to a medium bowl. Crumble feta into bowl, along with sage stuffing spices, breadcrumbs and egg yolk. Mix well, until combined.
  4. Make rolls. Gently unroll pastry onto a flat surface. Shape filling into a log along centre of the pastry. Roll up pastry to form a long roll. Cut into 4 even-sized pieces and place on a lined oven tray, seam side down.
  5. Bake rolls. Brush rolls with milk, sprinkle over super seeds and season lightly with salt. Bake on middle oven rack for about 20 minutes, until golden and filling is cooked through.
  6. Meanwhile, prep salad. Prep lettuce, cucumber and basil and toss in a medium bowl with parmesan and olive oil. Season to taste with salt and pepper.
  7. Serve rolls with salad and Beetroot Relish.

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Since 1965

Maison Therese produced its very first jar of pickled Onions and Gherkins back in 1965 and since it’s inception gradually expanding the range, preserving favourite New Zealand flavours ever since.

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