Pork, Carrot and Zucchini Sausage Rolls
Photography by Olivia Galletly.
Adding carrot and apple gives these sausage rolls a lovely sweetness. Serve with a salad and your favourite chutney.
Serves: 4-6
INGREDIENTS
Filling
250 grams pork mince
250 grams pork sausages, skins removed
1 carrot, peeled, grated
1 zucchini, grated
1 braeburn apple, cored, grated
½ red onion, thinly sliced
1 large egg, size 7
1 teaspoon dried thyme
2 tablespoons fruit chutney
2 cloves garlic, finely chopped
½ teaspoon each sea salt and cracked pepper
To assemble
500 grams good-quality
pre-rolled flaky pastry
flour for dusting
1 large egg, size 7, whisked
1 teaspoon sesame seeds
METHOD
Equipment: Line a baking tray with baking paper.
Preheat the oven to 190°C regular bake.
Filling: Place everything in a large bowl and combine well.
To assemble: Place the pastry on a lightly floured bench. Make a log of filling 5cm from the long edge of the pastry. Take the long edge and roll it over the filling. Carefully roll until the filling is encased. Brush the pastry edges with egg wash to seal. Make sure the seal is underneath. Cut the roll into 6 smaller rolls and place on the prepared baking tray. Brush with egg wash and top with sesame seeds. Bake for 35-45 minutes, or until golden brown.
Related Content
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!