Sausage rolls
Homemade, delicious and good for the soul
Ingredients
- 500g lamb mince optional- get your butcher to make it finer into sausage mince
- 1 medium onion finely diced
- 1/2 carrot grated
- 2 tbsp parsley finely diced
- 1 egg optional- for binding meat together
- 1 large zucchini grated
- 2 tbsp tamari
- 1 tsp salt
- 1 tsp pepper
Instructions
- Pre-make the pastry 24 hours beforehand. See my 'best pastry ever' recipe here OR use another pastry of your choice.
- Pre-heat the oven to 180 degrees C. Line a flat baking tray with baking paper.
- Mix all of the sausage roll ingredients together in a large bowl. Use your hands to combine it properly.
- Roll out the pastry between two sheet of baking paper with your rolling pin (or drink bottle if you don't have one). Cut it into rectangular sheets.
- Spread the sausage mince down the center of the pastry. Fold the pastry over with your hands to cover the meat completely and press the two pastry sheets together with your thumb or with a folk for a nice effect. Cut off any extra pastry that isn't needed and use it to make more.
- Prick the top of sausage roll with a fork to put holes in the pastry and then cut the lengths into sausage roll size pieces.
- Repeat with the remaining sausage roll mix and pastry. You may have to re-roll the pastry a few times to use all of the pastry up.
- Bake in the oven for approximately 25 minutes or until they are golden brown and cooked though.