Looking for a healthy twist on the classic sausage roll? We’ve got you covered. Perfect for lunchboxes or as a light meal, this healthy sausage roll will hit the spot.
Looking for a healthy twist on the classic sausage roll? We’ve got you covered. Perfect for lunchboxes or as a light meal, this healthy sausage roll will hit the spot.
*To make Gluten Free: replace puff pastry with gluten free pastry.
^To make Dairy Free: replace milk wash with calcium-fortified dairy free alternative.
1. Preheat oven to 180ºC and line two baking trays with baking paper.
2. Squeeze the excess liquid out of carrot, pumpkin and zucchini and add the grated vegetables to a large bowl.
3. Add onion, garlic, walnuts, lean mince, pepper and herbs to the vegetable mix and combine well.
4. Cut the five sheets of pastry down the centre to make 10 pieces.
5. Divide mixture into 10. Roll each into a sausage shape and place lengthwise into the centre of each piece of pastry.
6. Roll the pastry over meat and use the milk to stick edges together.
7. Brush milk over the pastry and sprinkle with sesame seeds on top.
8. Cut each sausage roll into bite sized portions and place on a baking tray.
9. Bake for 20-30 minutes, until golden brown and mince is cooked through.
Serving suggestion: Vegetables listed can be swapped for other vegetables you may have on hand, such as spring onion, finely diced broccoli or cauliflower, peas or corn.
Beef mince could be swapped for chicken mince for an alternate flavour.
The sausage roll mixture works well as meatballs too! Simply add an egg to the mixture then roll into balls. Either bake in the oven until golden and cooked through, or fry with some olive oil in a pan.
Storage: Sausage Rolls can be stored in an airtight container for up to 3 days in the fridge, or in the freezer for up to 3 months. If preparing ahead of time, freeze the batch of sausage rolls before baking. Cook sausage rolls from frozen for 40 minutes.
Kids in the kitchen: Depending on your child’s age and skill, they can help squeeze the liquid from the vegetables, mix the ingredients together, divide the mixture into 10 portions, sprinkle the sesame seeds on the prepared sausage rolls or have a go at rolling the pastry up.
When preparing this recipe:
| Serving size: 220g | Per serving | Per 100g |
|---|---|---|
| Energy (kJ) | 1782 | 812 |
| Protein (g) | 19.4 | 8.9 |
| Fat (g) | 19.4 | 8.9 |
| Saturated fat (g) | 6.7 | 3.0 |
| Carbohydrates (g) | 47.2 | 21.5 |
| Sugars (g) | 5.0 | 2.3 |
| Fibre (g) | 3.1 | 1.4 |
| Sodium (mg) | 211.7 | 96.4 |
Recipe courtesy of the Queensland Country Women’s Country Kitchens team.
Healthy Eating
