Pork, Carrot and Zucchini Sausage Rolls
Photography by Olivia Galletly.
Adding carrot and apple gives these sausage rolls a lovely sweetness. Serve with a salad and your favourite chutney.
Serves: 4-6
INGREDIENTS
Filling
250 grams pork mince
250 grams pork sausages, skins removed
1 carrot, peeled, grated
1 zucchini, grated
1 braeburn apple, cored, grated
½ red onion, thinly sliced
1 large egg, size 7
1 teaspoon dried thyme
2 tablespoons fruit chutney
2 cloves garlic, finely chopped
½ teaspoon each sea salt and cracked pepper
To assemble
500 grams good-quality
pre-rolled flaky pastry
flour for dusting
1 large egg, size 7, whisked
1 teaspoon sesame seeds
METHOD
Equipment: Line a baking tray with baking paper.
Preheat the oven to 190°C regular bake.
Filling: Place everything in a large bowl and combine well.
To assemble: Place the pastry on a lightly floured bench. Make a log of filling 5cm from the long edge of the pastry. Take the long edge and roll it over the filling. Carefully roll until the filling is encased. Brush the pastry edges with egg wash to seal. Make sure the seal is underneath. Cut the roll into 6 smaller rolls and place on the prepared baking tray. Brush with egg wash and top with sesame seeds. Bake for 35-45 minutes, or until golden brown.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!