These vegetable filled sausage rolls are great for your next party platter.
Ingredients
- 2 slices wholemeal bread
- 1 medium carrot, grated
- 1 medium zucchini, grated
- 450g extra-lean beef mince
- 4 green onions, finely chopped
- 2 tablespoons tomato chutney
- 2 sheets ready-rolled reduced-fat puff pastry, partially thawed
- 1 tablespoon reduced-fat milk
- 2 teaspoons poppy seeds
- Tomato sauce, to serve
Method
- Step 1Preheat oven to 220°C/200°C fan-forced. Line 2 large baking trays with baking paper. Place bread in a bowl. Cover with warm water. Stand for 5 minutes. Drain. Squeeze bread to remove excess moisture.
- Step 2Squeeze excess moisture from carrot and zucchini. Transfer to a bowl. Add bread, mince, onion and chutney. Mix to combine.
- Step 3Cut pastry sheets in half. Shape one quarter of mince mixture into a 24cm-long sausage. Place along edge of 1 pastry sheet half. Brush opposite edge with milk. Roll up pastry to enclose filling. Cut into thirds. Place, seam-side down, on prepared tray. Repeat with remaining mixture and pastry.
- Step 4Brush sausage roll tops with milk. Sprinkle with poppy seeds. Bake for 20 to 25 minutes or until golden and puffed. Cool on tray for 5 minutes. Serve with tomato sauce.
Nutrition
2262 kj
Energy
23.3g
Fat Total
11.6g
Saturated Fat
5g
Fibre
31.5g
Protein
80mg
Cholesterol
757mg
Sodium
48.8g
Carbs (total)
All nutrition values are per serve
- Author: Claire Brookman
- Image credit: Steve Brown
- Publication: Super Food Ideas
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