Sausage rolls are one of the best comfort foods I can think of! This recipe is quick to make, great for cleaning out the vegetable crisper in the fridge, all while providing a veggie-hit without compromising on taste. My kids love these cold in their lunch boxes with some tomato sauce for dipping.
Beef & Vegetable Sausage Rolls
500g beef mince
1/2 a small onion
2 cups mixed vegetables (carrot, spinach, celery, capsicum, zucchini work well)
1 tsp dried mixed herbs
1/2 cup breadcrumbs
Salt & pepper, to taste
3 sheets puff pastry
1 additional egg, beaten (can substitute with milk or melted butter)
- Preheat oven to 180C. Line 2 baking trays with baking paper.
- Combine onion and other vegetables in food processor and blitz until finely chopped. If not using a food processor, finely chop or grate vegetables.
- Add mince, herbs, 1 egg and breadcrumbs to vegetables, blitz or mix until combined.
- Lay puff pastry sheets out on the bench. Cut each sheet in half, to make 6 rectangular sheets of pastry.
- Divide mince mixture evenly between the 6 pastry sheets, forming into a long sausage shape along the middle of each sheet.
- Roll the pastry from one side over the mince mixture and enclosing it, with the pastry seam facing down. Repeat with remaining pastry until you have 6 logs. Cut each log into 4 even pieces, and place each roll onto the baking trays, pastry seam/join facing down.
- Brush each sausage roll with the beaten egg (or milk/melted butter) and place into oven. Cook for approximately 20 minutes, or until pastry is flaky and golden brown.
Not the prettiest photo (the lighting in my kitchen is rubbish!), but this illustrates the formation of the sausage rolls.