A classic favourite with Aussie kids, the sausage roll is hard to resist. With such resistance made futile (thanks partially to golden puffs of pastry), the sausage roll is hands down, the ultimate carrier for veggie smuggling. Click on through for our family favourite recipe which can be enjoyed hot or cold, making it great for lunches on the go!
You can add any vegetables to your sausage roll mix, but be warned, if your tot can spot a speck of green or orange from a mile away, I suggest you grate the vegetables as finely as possible and add more breadcrumbs so your sausage mix isn’t too wet – you want it to be a reasonably thick mix. I’ve used this recipe from the get-go with my kids so they think it’s perfectly normal to have ‘bits’ in their sausage rolls – so that’s my hot tip, start them young!
1 teaspoon oil
1 onion, finely chopped
1 zucchini, grated
2 small carrots, grated
500g sausage mince
1 cup soft white breadcrumbs
2 tablespoons tomato sauce
1 egg, lightly beaten
3 sheets of Pampas frozen puff pastry, thawed
egg or milk for glazing
sesame or poppy seeds for on top
- Preheat oven to moderately hot (210°C). Line two oven trays with baking paper.
- Heat oil in a small frying pan, add the onion and cook over low heat until soft and transparent, let cool slightly.
- In a bowl combine onion, mince, zucchini, carrot, breadcrumbs, tomato sauce and egg. Use clean hands to mix thoroughly (it’s messy, but frankly, the best method).
- Lay pastry sheets on a lightly floured bench and cut in halves vertically. Divide the meat mixture into six portions and spoon (or roll with your hands) mixture across the middle of all puff pastry rectangles, to look like a long sausage on each sheet.
- Roll the edges over and turn the long roll shape over so the pastry seam is underneath. Cut each long sausage roll into six portions roughly five centimetres long and place on the prepared trays.
- Brush each mini sausage roll with milk or beaten egg using a pastry brush and sprinkle some sesame seeds or poppy seeds on top if you wish. Or be rebellious and leave them seedless, up to you.
- Bake for 10 minutes, knock back the oven temperature to 180°C and bake for a further 15 minutes until puffed up and golden. (Keep an eye on them, they can turn from gold to burnt in a blink of an eye!)
This recipe makes 36 sausage rolls and leftovers can easily be frozen, but if your kids are anything like mine, I highly doubt you’ll have any left over.
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