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Mini sausage rolls
Mini sausage rolls
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Prep Time:
40 minutes
Cook Time:
25 minutes
Total Time:
65 minutes
Vegetable-packed sausage rolls - perfect for party platters!
Ingredients:
  • 2 slices wholemeal bread
  • 1 medium carrot, grated
  • 1 medium zucchini, grated
  • 450g extra-lean beef mince
  • 4 green onions, finely chopped
  • 40.00 gm tomato chutney
  • 2 sheets ready-rolled reduced-fat puff pastry, partially thawed
  • 20.60 gm reduced-fat milk
  • 2 tsp poppy seeds
  • Tomato sauce, to serve
Instructions:
  • Preheat the oven to 220°C/200°C fan-forced and line 2 large baking trays with baking paper. Place bread in a bowl, cover with warm water, let stand for 5 minutes, then drain and squeeze to remove excess moisture.
  • Gently press out extra moisture from the carrot and zucchini, then place them in a bowl. Mix in the bread, mince, onion, and chutney until well combined.
  • Cut the pastry sheets in half. Shape one quarter of the mince mixture into a 24cm-long sausage. Lay it along the edge of one pastry sheet half. Brush the opposite edge with milk. Roll up the pastry to enclose the filling. Cut it into thirds. Place the rolls seam-side down on the prepared tray. Repeat the process with the remaining mixture and pastry.
  • Coat the tops of the sausage rolls with a light brushing of milk, then generously sprinkle them with poppy seeds. Bake in the oven for 20 to 25 minutes or until they turn a beautiful golden color and puff up. Once out of the oven, let them cool on the tray for 5 minutes before enjoying with a side of tomato sauce.

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