Sausage rolls are pretty popular in Australia. They are not a very healthy meal, so increasingly people are making their own and generally they put in some grated veg to them to add a little nutrition, like my ones here.
These are a little different but are still very popular in my house.
They are very easy to make and freeze well.
- 200g packet of dried felafel mix
- 100ml water
- 2 tbsp sweet chilli sauce
- 400g tin brown lentils, drained and rinsed
- 250g button mushrooms
- 500g lean beef mince, or for the vegan option 500g roast pumpkin
- 7 sheet of puff pastry (I use a gluten, egg and dairy free one as well as a regular one)
Mix together the felafel mix, chilli sauce and water and set aside.
Place the lentils and mushrooms in the food processor and process until fine (speed 6 for about 10 seconds in a thermal cooker).
Add the mince or pumpkin and process again until well combined (speed 6 for 20 seconds).
Scrape down the sides and add in the felafel mix, process until very well combined and quite smooth (speed 5 up to speed 7 for about 30 seconds).
Cut each sheet of pastry in half and place a large spoonful of the mixture into the middle. Form into a strip down the length of the pastry and the fold over.
Cut into slices and place on a lined baking tray.
Cook in a preheated moderate oven for about 30 minutes or until golden brown and cooked through.
This makes a very large batch – enough for our family of 6 twice over (I freeze half of the mix) for dinner and a lunch or two.