Hidden vege sausage rolls
Sausage rolls with a hidden vege twist! We’ve taken the finger food classic and made it kid-friendly, packing in mushrooms, carrot, corn and lentils along with the pork mince. Appropriate for serving a whole kids party and best served with tomato sauce.
Ingredients
Method
Ingredients
- ½ large onion, cut into wedges
- 200g mushrooms
- 1 carrot, grated
- 1 can (410g) whole corn kernels, drained
- 3 cloves garlic, minced
- 1 can (400g) lentils, drained and rinsed
- 500g pork mince
- 3 eggs, beaten
- ¾ cup fine breadcrumbs
- 5 sheets frozen flaky puff pastry, defrosted
Method
- Preheat your oven to 180°C fan bake. In a food processor combine onion, mushroom, carrot, corn and garlic. Blitz until well combined, then add the lentils. Pulse until just combined, then transfer the mixture into a large bowl.
- Add pork mince, two eggs, breadcrumbs, salt and pepper and mix until well combined.
- Cut a sheet of puff pastry in half. Working one half at a time, spread three quarter cups of the sausage mixture onto the pastry and shape into a log that reaches each end of the pastry. Brush beaten egg along the top edge of the pastry and roll the sausage roll away from you to tightly encase the mixture.
- Repeat with the remaining pastry and sausage mixture. Once all the rolls are prepared, slice into your desired size, then place seam side down on a lined baking tray. Score the top of each sausage roll and brush with the remaining beaten egg.
- Bake for 25-30 minutes or until the pastry is golden and the filling is cooked through. Allow to cool for 10 minutes before serving.
Tips:
- Substitute flaky puff pastry for layers of buttered filo pastry or wholemeal tortillas for a healthier alternative.