These have become a firm favourite in my house after discovering the recipe from My Fussy Eater. I tweaked the recipe slightly to include red onion rather than garlic as I didn't have any on the house and it's stuck! I also roughly blend our veggies before mixing with the sausage meat. These are just simply delicious and feel so much lighter than our average sausage roll. I urge you to give them a go!!


1 tsp oil

1 medium courgette (zucchini), grated

1 large carrot, grated

1 small red onion, finely chopped

350g sausage meat (remove skin if using sausages)

Pinch of dried sage

Pinch of black pepper

1 sheet ready rolled puff pastry

1 egg, beaten

Preheat the oven to 200c and line a baking tray with greaseproof paper.

Heat the oil in a frying pan and add the onion and fry for a minute and then add in the grated courgette and grated carrot. Cook on a low heat until the vegetables have softened for about 4 minutes. Don’t let them brown.

If liquid has separated from the veggies, pour this away and then blend the vegetables roughly with a stick blender if you have visible veggie averse kids. Feel free to leave as they are if you prefer.

Once cooled a little mix the veggie mixture with the sausage meat, sage and pepper. Ensure it's fully mixed through.

Take the sheet of puffed pastry and cut it in half length ways so that you have two rectangle shaped pieces. Divide the sausage meat mixture into two and spread each piece down the middle of the pastry sheets, leaving a gap of about 1cm either side and add some egg wash to help seal.

If you fancy making large sausage rolls cut the sheet in half the other way and spread a thick layer of sausage meat for a deep filled roll.

Roll the pastry over the sausage meat mixture so that the two edges meet. Press down with a fork to seal it.

Cut the sausage rolls into whatever size you like. Place the sausage rolls onto the baking sheet and egg wash over the tops.

Cook in the oven for 25-35 minutes (time will depend on the size of the sausage rolls so be sure to check them often from 20 minutes) until golden brown and cooked through.


December 05, 2018 — Suzanne Moore

Leave a comment

Please note: comments must be approved before they are published.