Beef Sausage Rolls With Hidden Veggies
Beef Sausage Rolls With Hidden Veggies
Makes about 30 small sausage rolls
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Ingredients
- 5 sheets frozen puff pastry square
- 600 g beef mince don’t get the lean mince, it doesn’t taste as good
- 150 g beef sausages or pork sausages, meat squeezed from the casings
- 1 brown onion large, finely diced
- 3 cloves garlic finely diced
- 1 carrot large, grated
- 1 zucchini medium, grated & juice squeezed
- 2 tablespoons barbecue sauce
- 1 tablespoon tomato sauce
- 2 tablespoons italian herbs dried
- 2 eggs
- sea salt & cracked black pepper
- 1 egg whisked, for brushing the pastry
- 1 tablespoon sesame seeds
- tomato sauce or chutney, to serve
Instructions
- Preheat the oven to 200°C conventional (180°C fan-forced). Line two large baking trays with baking paper.
- Remove the pastry from the freezer and separate the sheets to begin the thawing process.
- In a bowl, place the mince, sausage meat (not the casings), onion, garlic, carrot, zucchini, barbecue sauce, tomato sauce, italian herbs, eggs, salt and pepper. Mix well.
- Lightly flour your bench to prevent sticking. Lay a sheet of pastry on the bench. Cut the sheet in half horizontally, then spoon some mince mixture along the long side of one pastry half, shaping it into a long sausage shape. Brush the opposite long edge with a little whisked egg. Roll up the pastry to enclose the filling, finishing seam side down.
- Brush the top of the log with the whisked egg and sprinkle with sesame seeds. Cut into short pieces. Place the pieces seam side down on the tray, 2 cm apart. Repeat with the remaining mince mixture, pastry and whisked egg.
- Bake for 25–30 minutes or until golden and cooked through. Serve with tomato sauce or chutney.
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