hosted by
Mini Sausage Rolls
This mixture made about 20 or so. We cooked 4 and froze the rest prior to cooking, to be cooked at a later date. They are also a perfect size for lunches boxes and can be eaten cold.
What you need
500g beef mince
2 slices wholemeal bread, soaked in warm water
zuchini, grated
carrot, grated
1 tablesoon chutney (I used tomato, roasted capsicum & onion chutney)
Frozen Puff pastry, partial thawed (we used I think 4 sheets all up)
Milk to brush on pastry
NOTE: you can add any extra vegies you want if you can grate or process them nice and small. Concrete_man loved these but requeste a little garlic and pepper to be added.
What you do
Squeeze the excess liquid from your bread and vegies, and add to mince, throw in your chutney
And give it a good mix (squeeeeeeeeze) with your hands
(something went wrong with this photo, all fuzzy)Cut a sheet of pastry in half, shape your mince and brush edge with a litte milk, roll up the pastry
Cut in thirds and lay on try edge side down, brush with a little milk, sprinkle with poppy seeds if you like
Don't forget to clean up your mess
Bake at about 180 until cooked through and pastry is puffed and golden.
Another variation of this could be to thinly cover your whole pastry sheet with mince mixture, leaving room at the edges and roll up and slice up to create little pinwheels.
