This recipe – a light, healthy, and simple take on an Aussie classic – comes courtesy of Bing Lee ambassador, Sam Wood, fitness expert and former star of The Bachelor.
Serves: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes
Ingredients:
Sausage Rolls
- 300g beef mince
- 1/4 cup basil (fresh), finely chopped
- 2 free range eggs
- 1 1/2 tablespoons Worcestershire sauce
- 1/4 cup wholemeal (or gluten free) breadcrumbs
- 1 tablespoon tomato paste
- 1 carrot finely grated
- 1/2 onion (brown), finely grated
- Salt and pepper, to taste
- 2 puff pastry ready rolled sheets, defrosted
- 1/2 tablespoon poppy seeds
Salad
- 250g cherry tomatoes (mixed variety), chopped
- 2 teaspoons balsamic vinegar
- 1/2 tablespoon olive oil (extra virgin)
- 1/2 avocado, chopped
Method:
- Preheat oven to 200°C.
- In a medium bowl, mix together the mince, basil, 1 egg, Worcestershire sauce, breadcrumbs, tomato paste, carrot and onion. Season to taste.
- Refrigerate the mixture.
- Cut the pastry sheets in half (about 10-12 cm wide).
- Lightly beat the other egg.
- Divide beef mince mixture into 4 even portions and form each quarter along one edge of the pastry.
- Brush the open strip of pastry at opposite side of the mixture with egg and roll pastry over mixture into a long, even log.
- Brush the tops with egg and sprinkle with poppy seeds. Cut into rolls.
- Place each roll seam side down on a lined oven tray with baking paper.
- Bake for 20-25 minutes until golden.
- Mix the salad ingredients together, season, and serve with the sausage rolls.
Love this? You might also enjoy…
Foodie Friday: Homemade sausage rolls and tomato sauce
This recipe comes from the Kids in the Kitchen recipe booklet from Westinghouse and Australia’s favourite home cook and mum, Julie Goodwin. Download it for free. Ingredients 400 grams beef mince…
We’d love you to leave a comment
There are no comments yet, will you be the first?