Thursday, September 13, 2012

Homemade Sausage Rolls- Tuesday's in the Kitchen

Today I'm sharing my take on sausage rolls. 
After swimming class on Saturday we harvested from the garden and made sausage rolls. It was a fun, family activity + toddler friendly. 
I've gotten into the habit of using veggies in everything and it's great for making sure everyone eats their veggies. I made enough for lunch and to freeze in small containers for future meals.

Ingredients
450 grams Sausage mince
4 celery stems
5 carrots
3 red onions
2 large zucchini's (or 3 small)
Salt and pepper to taste
2 tbsp of a tomato or fruit chutney
2 eggs
3 tsp of breadcrumbs (optional)
6 Pack of Puff pastry


How to make
Chop/dice finely red onions and celery. 
Grate carrots and zucchinis and place them in a bowl.
Defrost puff pastry and set aside. Mix sausage mince with vegetables, an egg, breadcrumbs, chutney, salt and pepper to taste (if you desire add herbs or a tsp of curry powder).
Place a sheet of pastry on a lightly floured surface and cut horizontally into two. If you like more pastry on your sausage rolls use a whole sheet.
Spoon small teaspoons of the mixture along the centre of each piece of pastry. Fold over a long side of pastry, brush with egg, then fold other side over to enclose, slightly overlapping in the centre, and make a long sausage shape.
Repeat with remaining pastry and filling to make 4 rolls.
Place rolls, seam side down, on a baking tray lined with baking paper. Cover and refrigerate for 1/2 hour until firm.
Preheat oven to 180°C. Line a large baking sheet with non-stick baking paper.
Carefully cut each roll into seven pieces. Brush with remaining egg and place on baking sheet.
Use a sharp knife to make 2 small slits on top of each roll or use a fork to make holes in top of sausage rolls (to prevent rolls from splitting).
Bake for 25-30 minutes or until golden and puffed.
Serve warm with the tomato sauce or chutney.

Variations to recipe
For vegetarians try substituting sausage mince for grated carrot, pumpkin, spinach and a ricotta mix. You can add any veggies you want to the mix I've done a curry version with corn kernels and the above mix and it was really yum. 
Sometimes I'll make a double batch and half the veggie mix, add meat to one portion and ricotta to the second portion. Cook them as above on the same tray but make sure you make a different pattern on each type so you know which ones are veggie and which aren't. Great for play dates, lazy days, picnics and party food.
I had two for lunch today while Miss Two had a sleep. 
I'm enjoying the quiet for however long it lasts.

If you have any recipes to share write to us at 
PoppyFoxathome@gmail.com,
 I'd love to hear from you.

Happy cooking.


X Mummafox
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