Sausage rolls are always great at parties and to have in the freezer for those friends who drop in at the last minute. They are great for both kids and adults, and perfect to send in school lunch boxes and a great weekend lunch for the family!
Traditionally sausage rolls are made with sausage meat, but we have developed a recipe using 100% Australian lean beef mince from The Meat Club. When ordering from the Meat Club, your meat will arrive fresh so it’s perfect to prepare meals that can then be frozen and this is ideal for these sausage rolls.
Servings: makes 40 mini sausage rolls
Prep Time: 45 minutes
Cook Time: 30 minutes
500g The Meat Club lean mince (1 pack)
1 cup (70g) breadcrumbs
1 egg, plus 1 extra lightly beaten egg
¾ cup zucchini, finely grated
¾ cup carrot, finely grated
1/2 onion, grated
1 1/2 tsp mixed dried herbs (I used an Italian mix)
4 sheets frozen puff pastry, just thawed
Salt and pepper to taste
Preheat oven to 200°C and line 2 baking trays with baking paper.
Take a large bowl, add breadcrumbs, beef and unbeaten egg and using your hands, mix until well combined. Grate the zucchini, carrot and onion. Squeeze all excess water out of the zucchini, and add to the bowl, add herbs and season with salt and pepper. Mix again with your hands till well combine.
Place 1 pastry sheet on a floured surface and halve. Spoon 1/2 a cup of the mixture along the centre of each piece and shape it like a long thin sausage. Fold 1 edge of pastry over and tuck in beside filling, then fold over other side to make a roll, pressing down lightly to seal. I brushed in insider of the pastry with water to ensure it would seal.
Repeat with remaining pastry and filling. Place in the fridge to cool for 30 minutes, this will make the cutting easier.
Cut the rolls into bite size pieces. You should get 5 pieces from every roll. Remove from the fridge and brush with beaten egg, sprinkle with sesame seeds (optional).
Bake for 25-30 minutes until the rolls are lightly browned and cooked through. Serve with sauce on the side.