Let’s talk about sausage rolls.
No, not the sad excuse for a sausage roll you find at most Aussie kid’s birthday party BUT the delicious homemade ones that make you water at your mouth at the mere sight of them (that may be a slight exaggeration).
So what’s so good about homemade sausage rolls you’re probably wondering?
Well, first of all, they’re like definitely 10x healthier than the usual store bought ones because they actually contain veggies and all that other good stuff!
But don’t worry, they are still tasty. I actually think they’re a whole lot tastier than the normal ones, as well.
And they’re also one of the easiest snacks to make for lunch. Pretty much the hardest thing to do is grating the veggies but you can just get the kids to do that!
Homemade Sausage Rolls
- ½ onion, grated
- ½ carrot, grated
- ¼ zucchini, grated
- ½ celery stick, finely chopped
- 400g sausage meat
- 2 sheets of puff pastry
- Salt and pepper
- 1 egg
- Preheat the oven to 220 degrees C.
- Grate onion, carrot and zucchini, and finely chop celery.
- Place vegetables, sausage meat, salt and pepper into a bowl and mix well. Season with a pinch of salt and pepper.
- Cut the pastry sheets in half down the centre.
- Evenly place a quarter of the sausage mixture along the edge of the long side of the pastry.
- Roll up with join on the bottom.
- Cut in pieces or halves for a longer sausage roll.
- Repeat with the rest of the pastry and mixture.
- Place on a baking tray lined with baking paper.
- Whisk the egg and brush the tops of all the sausage rolls – this creates the golden crunchy tops (which I forgot to do on the batch I photographed for this blog)!
- Place into the oven and cook for 15 – 20 minutes or until golden brown.
- This recipe is pretty flexible so you can pretty much sub in (or out) whatever vegetables you want, and also double, triple or even halve the recipe. It’s basically fool proof!
- Make sure that the pastry sheets are completely defrosted before starting this recipe.
I’d just like to do a shout out to my year 5 teacher who gave me this recipe. My family and I have been using it ever since and it never fails.