I have a fussy toddler with a very discerning vegie-detecting palette. Consequently I’ve become quite skilled at hiding vegetables in his meals. These homemade sausage rolls have lots of vegies in them and are so delicious that they feel like a naughty treat. The mixture freezes beautifully, so it’s easy to wrap any leftovers and have an emergency stash in the freezer.
Healthy Sausage Rolls
500g lean, premium or heart smart beef mince
Puff pastry sheets (I use 25% reduced fat Pampas puff pastry. As a guide, one sheet makes 6-8 small sausage rolls.)
1 brown onion, finely diced
A mix of fresh vegetables (ie 1 carrot, 1 zucchini, 1 capsicum and a few green beans)
1/4 cup of breadcrumbs
2 tablespoons tomato sauce
Herbs and seasoning (I use oregano, salt and pepper)
1 egg (to glaze the puff pastry)
- Preheat oven to 200 degrees celsius.
- Lay out several sheets of puff pastry to defrost on the benchtop, then cut in half.
- Cut all vegetables into small pieces then blitz in the food processor. (If you don’t have a food processor, you can grate and/or finely dice the vegies).
- Place beef mince, bread crumbs, onion, diced vegies, tomato sauce and seasoning into a bowl and mix thoroughly (using your hands is best!)
- Shape the mince mixture into a long tube shape and place along the centre of the puff pastry. Fold puff pastry over so the mince mixture is completely covered.
- Beat egg lightly then brush over the top of the puff pastry.
- Cut the sausage roll tubes into desired size and place onto an oven tray that is lined with baking paper.
- Bake in oven for approximately 20 – 30 minutes or until sausage rolls are golden brown.
- Roll any leftover mince mixture into long tube shapes and wrap individually in gladwrap to freeze. This will make defrosting and preparing your sausage rolls next time quick and easy.