Courgette & Carrot Sausage Rolls

Our holiday and school cooks always love making these - so simple and you can put your own twist on it either adding apple sauce or cranberry sauce onto the pastry before you add the filling.

And the adding of grated vegetables gives not only additional nutritional value but a perfect level of moisture to avoid any dry sausage rolls!

Softened (in butter) and small strips of leeks can be added too

And you can use shortcrust or puff pastry - whatever you have to hand!

For our cooks who eat halal only you can use halal beef instead

For our cooks avoiding pork minced beef works perfectly well

Christmas Sausage Rolls              

Makes 6 sausage Rolls

3 tablespoons of sausage meat

1.5 tablespoons of grated courgette

1.5 tablespoons of grated carrot

2 cloves garlic crushed

2 tablespoons of Cranberry Sauce or Apple Sauce

15 x 5 cm piece of ready-made puff pastry

¼ beaten egg

Salt & Pepper

Black poppy seeds 

1.     Take the sausage meat and grate in the carrot and courgette

2.     Peel the garlic, crush and add

3.     Add the salt & pepper and thoroughly mix all the ingredients

4.     Cut 10 x 5 cm piece of ready-made puff pastry

5. Brush the cranberry sauce onto the piece of pastry before you add the sausage meat.

   
   

6. Put the sausage mixture in a line in the middle

5.     Fold over the sides and press together, so it look like a long present

6.     Brush with beaten egg

7.     Sprinkle over black poppy seeds and cut into 6 equal pieces

8.     Cook at 200 fan for 13-15 minutes until pastry is slightly browned and sausage meat is cooked