Homemade Sausage Rolls with Tomato Chutney
Serves: approx 35
Ingredients:
Ingredients:
500g of lean pork mince (sub for 2 cans of lentils if vegetarian)
1 tbsp of fennel seeds
1 tbsp of olive oil
1 zucchini, grated
1 green apple, grated
1 onion, grated
2 cloves of garlic, minced
2 cups of baby spinach, finely chopped
3 sheets of puff pastry
3 tbsp of parsley, finely chopped
2 cup of grated parmesan
2 eggs (one for the mixture, one to bind and coat)
3 tbsp of sesame seeds
Your favourite tomato chutney to serve
Method:
Method:
Preheat your oven to 180 degrees celsius
Line a large baking tray (you may need two or three baking trays) with baking paper
Heat olive oil In a medium-sized saucepan and saute the onion, garlic and baby spinach for 2-3 minutes. Allow to cool
In a large mixing bowl, thoroughly combine the onion and garlic, mince, fennel seeds, zucchini, apple, parsley, parmesan cheese and one of the eggs
Remove your pastry sheets from the packet and cut each one down the centre
Fill the middle of each pastry with the mince and vegetable mixture and coat one side (lengthways) of the pastry with egg - the one you didn’t use in the mix
Firmly press together the two sides. Coat the top of the ‘roll’ with egg and sprinkle with sesame seeds. Cut the pastry into 2-3 large rolls or 4-5 smaller rolls.
Repeat this process until the entire mixture has been used
Place the rolls into the oven for 30 minutes or until golden brown
Serve with your favourite chutney