Sausage Rolls with Vegetables
Easy sausage rolls with vegetables made with pork sausage meat, grated carrot, courgette and mushrooms wrapped in golden puff pastry. No need to pre-cook the vegetables, and they're perfect for batch cooking, freezing and lunchboxes.
Servings: 24 rolls
Calories: 81kcal
Ingredients
- 4 Pork sausages
- 40 g of Carrot grated
- 50 g of Courgette (zucchini) grated
- 70 g of Mushrooms grated
- 320 g of Puff pastry store bought
- 1 Egg whisked
Instructions
- Prep: Remove the puff pastry from the fridge 10 minutes before unrolling. Preheat your oven to 190°C/170°C(fan)/375°F/Gas 5.
- Make sausage meat: Start by removing the skins from 4 Pork sausages and putting the sausage meat into a bowl.
- Add vegetables: Grate 40 g of Carrot, 50 g of Courgette (zucchini) and 70 g of Mushrooms and add them to the sausage meat.
- Combine: Mix everything together until the vegetables are evenly distributed through the meat.
- Prepare the pastry: Unroll 320 g of Puff pastry onto a baking tray. Cut lengthways down the middle.
- Add mixture: Arrange the filling in a long line down the two strips of pastry.
- Fold over: Bring the pastry over the filling and roll it over.
- Crimp the pastry: Press the edge down firmly with a fork to seal it.
- Cut: Cut the long sausage roll into individual pieces.
- Brush: Whisk 1 Egg and brush it over the pastry before baking.
- Cook: Cook in the preheated oven for 16-18 minutes until the pastry is puffed and golden and the sausage filling is completely cooked through.
Notes
- Grate the vegetables quite finely. You want the carrot, courgette and mushrooms to mix evenly through the sausage meat rather than sitting in large pieces. This also helps them soften properly as the sausage rolls bake.
- Watch the moisture in the vegetables. Courgettes and mushrooms can both contain quite a lot of water. If your grated courgette seems particularly wet, give it a gentle squeeze before adding it to the sausage meat. This will help stop the filling from becoming too wet and making the bottom of the pastry soggy.
- Keep the puff pastry cold. Puff pastry is much easier to work with when it is still cool. If it becomes very soft or sticky while you are assembling the sausage rolls, put it back in the fridge for a few minutes before continuing.
- Don’t overfill the pastry. It is tempting to squeeze in as much filling as possible, but you need enough pastry to comfortably wrap around the sausage meat and seal. Too much filling can cause the rolls to split as they bake.
- Use a sharp knife to cut the rolls. A sharp knife will give you much neater sausage rolls without squashing the puff pastry.
- Give them a little room on the baking tray. The pastry will puff up as it cooks, so don't pack the rolls too closely together.
- Make them the right size for your lunchboxes. One of the advantages of making your own is that you can cut them to suit your family. I prefer smaller sausage rolls for lunchboxes as they are easier to portion alongside other foods.
- Cool them completely before freezing. Don't put warm sausage rolls into a freezer container. Let them cool first, then freeze them in the quantities you are likely to need for lunchboxes.
- Freeze them in portions. Rather than freezing one big container of sausage rolls with vegetables together, divide them into useful portions. It means you can take out exactly what you need instead of defrosting the whole batch. The Food Standards Agency also recommends freezing homemade food in individual portions where practical.
Nutrition
Serving: 1roll | Calories: 81kcal | Carbohydrates: 6g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.1g | Trans Fat: 0.001g | Cholesterol: 7mg | Sodium: 200mg | Potassium: 23mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 293IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 0.1mg
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