It’s all about sausage rolls at my place at the moment. We can’t get enough of them. I must be making them once a week. It sounds extravagant, and it just might be, however if a pastry wrapping is what it takes to get my fussy three year old to eat meat and veggies than I will do it. Oh yes, I will do it. I start with good quality ingredients that I source from the markets. At the moment I am using broccoli and silver beet with a few mushrooms thrown in for good measure. In summer time I use zucchini and carrot with a little capsicum to sweeten things up. Often I use organic mince too. The ones in the photo are beef sausage rolls with spinach and carrot, but I have lamb, brussels sprouts, silver beet and carrot in the freezer.
Recipe: Sausage Rolls
Three large large handfuls of chopped, in-season vegetables
1 small onion
1 garlic clove
3/4 cup breadcrumbs
500 grams of mince – any kind
3 sheets of puff pastry (butter puff is best)
A splash of milk
Place vegetables, onion and garlic in food processor. Blitz until finely chopped.
Add to a large bowl with breadcrumbs, mince and one egg. Mix with hands to combine.
Cut each sheet of pastry in half and place on tray.
Form sausage with the mince mix and place in centre of pastry rectangle.
Combine final egg with milk. Paste down one side of pastry then roll up. Brush rest of egg and milk on top of rolls and prick with a knife before baking for 30mins at 200 degrees.