I was a reluctant attendee of school holiday care in my childhood, but I do have them to thank for sparking my early interest in cooking and this is when and where I started making sausage rolls. After that I would bulk make them a couple of times a year with my Mum, and now they make a weekly appearance in my kids' lunch boxes, as well as at their birthday parties and byo plate events!
I didn't want to put the word "healthy" in the title, as if you have ever made (or seen the making of) puff pastry I think those words are mutually exclusive, but because they are chock full of vegies they are healthier than the ones that come in the refrigerated/freezer section at the shop.
Talking about vegetables, one reason this makes it on to Thermolicious is because now that I have the Thermomix, the sausage rolls don't contain that tasty bit of grated knuckle anymore!
The other reason - I am always asked for the recipe for them (which there isn't a real written down one, being one of those foods that you can make from 'a little bit of this and a little bit of that') but anyway here goes:
2 garlic cloves
200g red capsicum
750g sausage mince (best sausage mince is from your local butcher)
750g lean beef or premium beef mince
2 tbsp soy sauce
1 tbsp worcestershire sauce
4 tbsp tomato sauce
salt and black pepper
approximately 10 sheets of 20cm x 20cm puff pastry (you can make your own, but even Jamie Oliver on his 30 minute meals show (episode 21) said he didn't think it was worth the effort for the home cook!)
extra egg for egg wash
1. Preheat oven to 200C. Line baking trays with baking paper.
2. Take puff pastry out of freezer and leave on benchtop to thaw.
3. If you don't already have breadcrumbs, use fresh or frozen bread, place in TM bowl and chop for 15 seconds on speed 8. Set aside into a large bowl.
4. Place carrot, onion and garlic into TM bowl and chop for 3-5 seconds on speed 7 until finely chopped. Scrape down sides and chop for a few more seconds on speed 7 if necessary. Place into strainer basket (which should be placed over another slightly larger bowl or plate) so that excess juices can drip through.
5. Place zucchini and capsicum into TM bowl and chop for 3-5 seconds on speed 5 until finely chopped. Add to strainer basket. Use the back of a spoon to squeeze excess juice out of the vegetables (this is to prevent the juice leaching out during the baking process).
6. If you are using lean beef, mince it by placing semi-frozen cubes of beef in TM bowl and chopping for 8-15 on speed 7.
7. Place all ingredients in the large bowl with the breadcrumbs and mix with your hands. (If you are making a half batch you could place all the ingredients in the TM bowl (once they are chopped/minced as per above) together with the condiments and the egg and mix for 30 seconds on speed 4 with the aid of the spatula, until well combined.)
8. To make sausage rolls cut pastry into half (adult size) or thirds (child size) or fourths (really mini!).
9. Place meat mixture lengthwise across the pastry slightly before the middle of each portion. Roll tightly to encase the meat.
10. Place on baking tray ensuring seam side is on the bottom. Repeat with remaining meat and pastry.
Tip 1: Try adding other vegies in place of those listed above. Just remember to chop the hard vegies (eg carrot, onion, sweet potato, pumpkin, celery) separately to the soft vegies (eg mushrooms, zucchini, capsicum).
Tip 2: Not enough pastry but you've got leftover meat? Make meatballs!
Tip 2: Freeze sausage rolls for school lunches or byo plate days. Just take out of the freezer and reheat at 150C for 20 minutes.
11. Brush with egg wash, cut the rolls with a sharp knife (but you don't need to separate them) and bake in the preheated oven for 20-25 minutes or until golden brown (and delicious!).