These will always put a smile on hungry faces. This easy recipe will make a large amount, depending on what size you cut the rolls in to. There is no salt added as the mince is salty enough and the addition of the vegetables both lightens up the mixture and adds a hidden element of good health. Make up the full amountof mince, then freeze half of the mixture, ready to pull out at short notice to bake another fresh batch.
1kilo sausage mince (from good butcher)
2 large zucchini, washed and grated (leaving skin on)
2 large carrots, washed and grated
1 kilo packet of good quality puff pastry (any leftover can be re-frozen)
1 egg, lightly whisked
- Pre-heat oven to 200 deg C.
- Prepare 2 baking trays with greaseproof paper and set aside.
- Wearing kitchen gloves, place mince and grated vegetables into a large bowl and mix through with your hands until thoroughly combined.
- Place one square of pastry on a wooden board and cut evenly into 2 pieces, cutting from left to right. Take small amount of mince and mould along each piece of pastry from from left to right (leaving 1 cm each end). Carefully pick up pastry at the two corners closest to you with your fingertips and roll it over under the opposite corners connect. Mould together with your fingers to close up creating one long roll. With the handle of a small knife, lightly tap along the edge from left to right.
- At this point you can cut the rolls you have made into the size you prefer and place them spaced well apart on the baking trays. Repeat this process until you have reached the number of sausage rolls you want to bake.
- With the sharp tip of a blade, make 2 – 3 small cuts on the top of each roll, then with a pastry brush, dip into the egg mixture and brush across all of the rolls.
- Place these in the hot oven for 30 – 40 minutes and remove when golden brown. Let them rest for 10 minutes, then serve with your favourite tomato sauce, salsa or chutney.
- Cooked leftovers can be frozen, but unlikely there will be any!