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
- 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
- 250g cherry tomatoes (mixed variety), chopped
- 2 teaspoons balsamic vinegar
- 1/2 tablespoon olive oil (extra virgin)
- 1/2 avocado, chopped
- 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.