We’re back! We’ve been very busy coming up with new ideas and planning the rest of the year that we’ve neglected our blog and social media a little bit but fear not because we’ve got a brand new recipe for you. This recipe is a great way to get kids eating more veggies, a great idea from Food Heaven Magazine.
To make about 16 small sausage rolls, you’ll need:
-1 medium courgette, grated
-1 large carrot, peeled and grated
-1 garlic clove, peeled and crushed
-450g sausage meat
-320g ready rolled sheet of puff pastry
To make the sausage rolls:
-Preheat the oven to 200c and line a baking sheet with baking paper.
-Make sure to really squeeze the grated carrot and courgette to get any excess liquid out.
-Heat the oil in a large frying pan over a low heat and then add the garlic, carrot and courgette and cook for 4-5 minutes until soft but not brown.
-Transfer the cooked vegetables to a large bowl to cool. Once cool, add the sausage meat and mix well.
-Unroll the pastry sheet and cut in half lengthways so that you have two rectangles. Divide the sausagemeat mix in half an spread it along the length of each piece of pastry, down the middle, leaving a gap of about 1cm on each side.
-Fold the pastry over the sausagemeat mixture so that the edges meet and press down the edges with a fork to seal.
-Cut each of the long rolls into sausage roll sized pieces (up to you on how big you cut them!). Place them on the baking sheet, brush with beaten egg and sprinkle with poppy or sesame seeds if using.
-Bake in the oven for 20-25 minutes until golden brown and cooked through. Remove from the oven and leave to cool before serving.