Vegetable Sausage Rolls2013-03-07
- Servings : 8
- Prep Time : 15m
- Cook Time : 30m
- Ready In : 45m
I recently went to my friend Ellen’s daughters birthday party in the park. She had a great spread of food, and I noticed all of it could be eaten by the kids of various ages and the adults. One of the highlights for both Harry and I were the vegetarian sausage rolls. Of course I asked for the recipe but my friend insists she just made them up with leftover veggies. Even better, I thought, and blog-worthy.
So this is my attempt at making vegetable sausage rolls with my typical fridge fodder. You can mix these up as much as you like to include all your family’s favourites.
These are lovely dipped in a nice homemade tomato sauce.
Nutrition Note: Making your own sausage rolls are easier than you think and a healthier, and often much tastier, alternative to store-bought.
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- 2 tbs olive oil
- 1/2 brown onion, finely chopped
- 1 cup diced/peeled sweet potato
- 1 cup diced/peeled potato
- 1 carrot, grated
- 1/3 cup frozen peas
- 1/3 cup fresh corn kernels
- Handful of finely chopped fresh herbs and a light sprinkle of spices (I used parsley, cumin & thyme)
- 2 sheets frozen ready-rolled puff pastry, partially thawed
- 1 tbs chia or sesame seeds
- 1 egg, lightly beaten
Preheat the oven to 180°C and line two baking trays with baking paper.
Steam or boil sweet potato, potato, peas and corn until soft. Use a fork to roughly mash the mixture together. Set aside. -
In a small fry pan heat 1 tsp olive oil. Add onion and carrot, lightly fry until soft. Set aside. -
In a large bowl, combine herbs, onion and vegetable mash.
Cut your pastry sheets in half. Spoon ¼ of the mixture evenly down the center of each pastry rectangle. Fold one edge of the pastry over the filling, stretching it slightly as you go. Fold the other pastry edge over the top to overlap and form a seam and press down gently to seal. Turn the roll over and place on the baking trays (seam side is down). -
Half cut each roll into 4 or 5 segments and prick small holes in the top (because they burst otherwise and it's not pretty). Brush the tops with the egg, sprinkle with sesame or chia seeds and bake for around 30 minutes or until golden brown. -
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