Really good sausage rolls
cups fresh breadcrumbs (made from day-old bread, I generally use wholemeal)
1 cup finely grated carrot
1 cup finely grated zucchini
1 chicken stock cube, finely crumbled
1 egg, lightly whisked
2 tbs finely chopped fresh sage
2 tbs finely chopped parsley
Salt & freshly ground black pepper
Puff pastry sheets (I just use the packet stuff… of course)
1 egg, lightly whisked, extra
1 tbs sesame seeds
Preheat oven to 220°C. Line a baking tray with non-stick baking paper.
Combine the mince, breadcrumbs, carrot, zucchini, egg, stock cube, parsley and sage in a bowl. Season with salt and pepper.
Cut sheet of puff pastry into two halves. Spoon length of mince along one half about 2/3rds down. Roll to enclose and form a log. Cut it crossways into 4 smaller rolls. Place rolls on the lined tray.
Repeat with remaining mince mixture and pastry until no more mince is left.
Brush the top of each sausage roll with the extra egg and sprinkle evenly with sesame seeds.
Bake in preheated oven for 20-25 minutes or until the pastry is puffed and golden and the mince is cooked though.
Serve immediately (with tomato sauce!)
Note: this recipe is in party quantities and makes about 30 sausage rolls… but I will not judge.
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Do you like sauce with your sausage rolls?