- 6 sheets puff pastry at room temp
- 1 kg premium beef mince (try to use lean mince otherwise if it is too fatty
they might leak out too much oil while baking)
- 1-2 brown onions finely diced and browned off
- 2 carrots peeled and grated
- 2 zucchinis grated
(squeeze out any excess juice of the
carrot and zucchini if it feels quite wet)
- 1 teaspoon mixed herbs
- 1 tablespoon tomato paste
- ½ teaspoon cracked black pepper
- 2 eggs lightly whisked
- 2 tsps milk for glazing
- PREHEAT OVEN TO 200 DEGREES CELSIUS.
- Combine all the ingredients except the puff pastry and milk.
- Mix until well combined.
- Working with one sheet of pastry at a time and starting on the left hand edge, place a large sausage of the meat mixture the full length of the pastry - see my reel on my insta page for better visuals
- Picking up the edge with the sausage on it, roll the pastry until you reach the other end - see reels
- Press the pastry down.
- Using a sharp knife, cut the log into 7 sausage rolls.
- Brush tops with milk wash and add toppins such as sesame seeds or black poppy seeds.
- Freeze or Cook (instructions below). (You could also freeze these once cooked and cooled also)
- Bake immediately after brushing with milk at 200 degrees for approx 20 minutes or until pastry is golden.
- If freezing prior to cooking: put the rolls well spaced on a baking tray until solid then move to containers. Bake from the freezer at 210 degrees, brushing first with milk. Bake for approx 20-25 minutes, or until the pastry is golden.
NOTE: Make sure you use LEAN mince as if you use fatty mince excess oil will run out of the sausage rolls while cooking. If you notice moisture loss during the cooking period, it could also be due to the excess moisture in the vegetables, however don't stress! Let them cool and then pull them off the tray and leave the moisture behind. They will be fine!