Keep this clever variation on the sausage roll in the freezer for unexpected guests.
Ingredients
- 1 tablespoon olive oil
- 1 small brown onion, finely chopped
- 2 garlic cloves, crushed
- 1 teaspoon dried mixed herbs
- 1 small carrot, peeled, grated
- 1 small zucchini, grated
- 300g beef mince
- 100g sausage mince
- 2 tablespoons barbecue sauce
- 2 eggs
- 2 tablespoon finely chopped fresh flat-leaf parsley leaves
- 6 sheets frozen puff pastry, partially thawed
- Tomato sauce, to serve
Method
- Step 1Preheat oven to 220°C/200°C fan-forced. Grease 2 large baking trays. Heat oil in a frying pan over medium heat. Add onion, garlic and mixed herbs. Cook, stirring, for 3 minutes or until onion has softened. Add carrot and zucchini. Cook, stirring, for 2 minutes or until softened. Transfer mixture to a sieve. Press down to drain. Cool for 10 minutes.
- Step 2Place vegetable mixture, beef mince, sausage mince, barbecue sauce, 1 egg and parsley in a bowl. Season with salt and pepper. Stir to combine.
- Step 3Cut 1 pastry sheet into 8 rectangles. Place 2 heaped teaspoons mince mixture on half of 1 rectangle, leaving 5mm border at edges. Fold pastry over mixture. Press edges to seal. Cut a small slit on top of pillow. Repeat with remaining pastry and mixture. Place on prepared trays.
- Step 4Beat remaining egg with 1 tablespoon cold water. Brush pillows with egg mixture. Bake for 20 minutes or until golden and cooked through. Serve with tomato sauce.
Nutrition
902 kj
Energy
12.8g
Fat Total
4.1g
Saturated Fat
1.1g
Fibre
5.9g
Protein
36mg
Cholesterol
260mg
Sodium
18.8g
Carbs (total)
All nutrition values are per serve
Notes
To freeze: Freeze pillows and scrolls at end of step 3 in a single layer in snap-lock bags for up to 3 months.
To bake: Preheat oven to 220C/200C fan-forced. Place frozen pillows or scrolls on lightly greased baking trays. Continue from step 4.
- Author: Katrina Woodman
- Image credit: John Paul Urizar
- Publication: Super Food Ideas
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