Sausage Rolls with Grated Vegetables
Crisp golden puff pastry wrapped around seasoned beef and sausage mince packed with finely grated carrot and zucchini.
- Prep
- 25 min
- Cook
- 30 min
- Total
- 55 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 460 kcal
Equipment
- •Baking tray
- •Baking paper
- •Box grater
- •Mixing bowl
- •Pastry brush
- •Chef's knife
Nutrition
Per serving, approximate
- Calories
- 460 kcal
- fat
- 28 g
- carbs
- 33 g
- fibre
- 3 g
- protein
- 19 g
- calories
- 460 kcal
Instructions
- 1
Preheat the oven to 200°C (180°C fan-forced) and line two large baking trays with baking paper.
- 2
Squeeze the excess liquid thoroughly from the grated zucchini using a clean tea towel.
- 3
Place beef mince, sausage mince, zucchini, carrot, onion, garlic, breadcrumbs, Worcestershire sauce, dried herbs, and one egg into a bowl.
- 4
Season with half a teaspoon of salt and pepper, then mix thoroughly with your hands until sticky.
- 5
Cut each thawed puff pastry sheet in half lengthways to create two long rectangular strips.
- 6
Shape equal portions of the meat mixture into long cylinders running down the middle of each pastry strip.
- 7
Brush one long pastry edge with beaten egg, then roll the pastry snugly over the filling to enclose it completely.
- 8
Cut each log into four equal pieces and arrange them seam-side down onto the prepared baking trays.
- 9
Brush the pastry tops with remaining beaten egg and sprinkle with sesame seeds.
- 10
Bake for 25 to 30 minutes until the pastry is puffed, flaky, and deep golden brown.
Chef's tips
Always squeeze the moisture out of the grated zucchini to avoid soggy pastry bottoms. Keep the puff pastry chilled until just before rolling so it puffs cleanly in the hot oven.
Ingredient substitutions
- sausage mince → pork mince mixed with half a teaspoon of ground fennel
- sesame seeds → poppy seeds or nigella seeds
Storage
Store cooled sausage rolls in an airtight container in the fridge for up to three days or freeze unbaked for up to two months.
Reheating
Reheat refrigerated rolls on a baking tray in a 180°C oven for 10 to 12 minutes until the pastry is crisp and the centre is piping hot.
Common mistakes to avoid
- •Skipping the zucchini-squeezing step, which releases steam and makes the bottom pastry wet.
- •Overfilling the pastry strips, preventing the pastry from sealing tightly and causing the rolls to burst.
- •Baking in an oven that is not fully preheated, which melts the pastry butter before it can puff.
Serving suggestions
Cooked Sausage Rolls with Grated Vegetables?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
Recipes using similar ingredients
Use what you already bought for this recipe.
