Veggie Loaded Sausage Rolls

This mixture can double as burger patties or extra sausage roll mixture to freeze for another day! Perfect for the kiddies and packed full of nutrients (hidden of course for fussy eaters), these are sure to be a staple!

Ingredients

Vegetables

• 1 carrot
• 3 handfuls spinach
• 1 zucchini
• ½ sweet potato
• ½ brown onion
• 2 cloves garlic

Mixture

• 1 tbsp olive oil
• 1 kg Beef & Pork Mince
• 2 tsp dried oregano
• 1 tsp salt
• ½ tsp white pepper
• 1 egg
• 1 cup breadcrumbs
• ½ cup pecorino

Assembly

• 1 packet frozen Butter puff pastry (makes 6 rolls)*
• 1 egg (for egg wash) 

* You have enough mixture to make 12 rolls and should you wish, you will need two packets of pastry. If not, freeze the leftover mixture for burgers or your next batch of sausage rolls!

Method

Step 1

Preheat a fan forced oven to 180 degrees Celsius and line two baking trays with paper.

Step 2

In a blender add roughly chopped veg and blitz until it is finely blended (not a puree)

Step 3

In a frying pan over medium heat add 1 tbsp olive oil and add the blitzed vegetables, cooking to soften and remove moisture, stirring consistently so it doesn’t brown (around 5 mins). Set aside.

Step 4

In a large bowl add the mince, oregano, salt, pepper, egg, breadcrumbs and pecorino. Use your hands to roughly combine.

Step 5

Add the cooked veg to the mixture and use your hands to thoroughly combine the veg through the meat. Set aside.

Step 6

Remove all puff pastry sheets form the packet and allow to defrost. Cut each square in half so you have 2 pieces per sheet.

Step 7

Lay the puff pastry out in front of you horizontally. Using a spoon, scoop the mixture across the pastry and gently fold the edge closest to you over the mixture and gently roll to close the pastry. Lightly brush the edge that you are about to connect it to with egg wash to help bond the pastry together.

Step 8

Move the roll to the baking tray and repeat the process with each piece (6 in total)

Step 9

When you have them all on a baking tray, use a sharp knife to gently press lines into the top layer of the pastry at whatever size you want each piece to be. Then score the top of each piece with two lines on the diagonal. Brush each piece with egg wash.

Step 10

Cook in the oven for 35 mins. Allow to cool slightly before serving!

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