Veggie loaded sausage rolls

Sausage rolls are a massive favourite with my kids … and husband!

They are easy to make and they are perfect for hiding lots of veggies, so it is nice to know that they are a slightly healthier option for my family 🙂  I have changed and modified my mix over time and this is the mix that I have found gives the best flavour and binds the best without egg.

I use Chevup sausages in my mix. They are a skinless, gluten free, Aussie beef sausage with about half the saturated fat of normal sausages – I feel much happier about using them than the sausage mince that is commercially available. You can find more details about them here.

The sausages I use also have a lovely flavour, so if you are using regular beef mince, there is a note below the main ingredients for a couple of extra things for you to add.

Gluten, egg, dairy, nut and soy free pastry is the next issue. There are many GF pastries out there but they are often really disappointing. Obviously use the one that suits your diet and that you enjoy.

I have used this pastry from the Gluten Free Bakery:
7-20130806_133713

And it does a pretty good job. But ….

if you live in WA you really, REALLY have to check out Busy Bees Gluten Free pastry (I buy from Weigh n Pay in Woodvale)! It is amazing! It comes in a long roll and it handles just like wheat based pastry. It is soft and easy to work with and even non GF people have been happy to eat it!

  • 8 Chevup sausages
  • 1/2 tsp onion flakes
  • 1 large carrot
  • 1 medium zucchini
  • A handful of mushrooms
  • Handful spinach
  • Fist sized piece pumpkin
  • 400g tin chick peas (drained)
  • 1/2-1 cup GF bread crumbs (you can blitz rolled oats or quinoa to use here instead)
  • 4 sheets of puff pastry (1 used 3 regular and 1 ‘everything free’)

If you are not using the Chevup sausages, use

  • 500g beef mince, plus
  • 1/4 tsp mild paprika
  • 1/4 tsp garlic flakes
  • 2 tbsp GF bbq sauce

Finely grate the carrot, zucchini and pumpkin. (Speed 6 for 8 seconds, scrape down and repeat). Then add in the mushrooms, spinach and chick peas and process until the mix is fine (Speed 6, 10 seconds, scrape and repeat).

Add the additional flavourings, if using and process again (Speed 5, 8 seconds)

Add the sausages, or mince, to the processor and process until it is quite smooth (Speed 6, 15 seconds at a time, scrape down in between).

Add the breadcrumbs. Start with 1/4 a cup and gradually add more if the mix is too wet. (Speed 6 for 10 seconds at a time) I used about 2/3 cup last time. The mixture should stick together quite well.

20170316_102509

Cut the pastry sheets in half and divide the mixture up between the sheets.

I find it is best to place it in a thin line down the middle of the pasty.

20170316_104105

Roll the pastry over the top of the mix to form long cylinders.

Lay on a greased baking tray with the join side facing down (helps the join to hold together as it puffs).

Cook in a preheated 180C oven until meat is cooked and pastry is puffed and golden brown. (use a short burst under the grill to get them extra golden and flaky). Takes about 35-40 mins in my oven.

20170316_142519

20170316_162347

Makes quite a lot of sausages rolls (about 45 party sized ones) … so I did have to convince my kids that they couldn’t just keep eating them because they were there.

They freeze well – just reheat in an oven, not a microwave otherwise you get soggy pastry.

Enjoy 🙂

P.S. If you wish you could enjoy sausage rolls but are after a vegan version – have a go of my Roasted Pumpkin Pastry rolls

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s