Sausage rolls are sooooo handy on the evenings when we are all coming and going.
In the past I have been a big fan of cheese and bacon rolls but I am currently experimenting with hidden veggies with the aim of making these at the school I work in.
I do make a gluten free version for my youngest but he ate them too quickly for the photo! His sausage mix is made with gluten free fresh breadcrumbs and gluten free puff pastry.
Makes 20 large sausage rolls or 80 mini rolls for party food.
130g wholemeal bread blitzed to make breadcrumbs, crusts and the heel of the loaf are fine
100g onion, peeled and finely diced or blitzed
2 tablespoons fresh chopped parsley leaves
300g carrots, peeled and grated
350g zucchini/courgette grated and all liquid squeezed out by hand
500g minced pork
1-2 teaspoons dried sage
Salt and pepper
5 sheets pre rolled puff pastry
1 egg, beaten
1 tablespoon black sesame seeds
Preheat the oven to 200 degrees centigrade and line two baking sheets with baking parchment.
In a bowl, combine the breadcrumbs, onion, parsley, carrots, zucchini, pork, sage and a good seasoning of salt and pepper.
Seperate the pastry sheets, divide the sausage mix into 10 balls. Roll each ball into a sausage shape and lay one on the top half and one on the bottom half of each pastry sheet. Repeat with the remaining sausage mix.
Use a sharp knife to cut each sheet in half. Brush the cut with the beaten egg and then roll the pastry towards the egg wash to allow it to stick.
Cut the roll into your desired size, brush with egg and sprinkle with a little black sesame seeds if using. Repeat with the remaining rolls.
Bake for 25-30 minutes until golden.