Sausage Rolls Ala Lightening
Now that the weather is a little cooler, I’ve been trying to give the kids a little more variety for their lunch boxes. Sandwiches every day just gets way too boring. In the summer months, I won’t let them take anything with meat in it. Even with a freezer pack, I just can’t be sure that food will stay cool enough for the 5 hours it’s in the fridge.
So, recently, when we discovered the kids quite like sausage rolls cold, I thought that was something I could make periodically for them to take to school for lunch.
Of course, they are a perfect opportunity to sneak a few extra vegies into their day as well:
I usually add grated zucchini and carrot but last time I also added some mashed pumpkin. I used Kent pumpkin which did make the sausage rolls a little sweet for my liking (the kids and Farmboy quite liked it though).
Sausage Rolls don’t have to be an exact science (in terms of quantities) but here’s an approximation of what I used:
2 carrots, grated
2 zucchini, grated
cup cooked, mashed pumpkin
500g mince
500g sausage meat
2 eggs
2 handfuls weetbix crumbs (can use breadcrumbs or whatever - I just find it a good way to use up the weetbix crumbs no-one eats)
2 beef stock cubes
onion to taste (some people like lots of chunky onion. My family don’t so I tend to use onion flakes)
1 pkt (6 sheets) puff pastry
Mix everything (other than pastry) together. I find using my hands works best to get it all properly mixed (squeeze between your fingers - it’s gross but effective):
Cut puff pastry squares in half and line up mixture in centre:
Roll pastry and cut into the size you desire. I cut a roll like this into 6 which gives me 1 dozen (12) per sheet or pastry and 6 dozen small sausage rolls from a batch.
Brush the tops with beaten egg and bake in a moderately hot oven (180-200C) for around 20 minutes or until golden brown.
And I forgot to take a photograph of the finished product!!!!
Looks like I’ll just have to make another batch! 
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Hmm, different than my recipe, will have to give your version a go next time and see how the kiddlings like it, they both like pumpkin so will probably like the slightly sweeter version
Looks yummy to me.. and they freeze well too….adding pumpkin is new to me but sounds lovely…did you peel the zucchini first as i didnt see any green skins? . i also often add curry powder and some mixed herbs.. !
Someone i know pipes her mixture as she makes little cocktail rolls… that are so cute and tasty too.. a great way to make loads more i suspect, esp for parties etc.. !!
Makes me want to make pasty slice now too.. what recipe do you use?? Pasty slice was $7 today in a bakery i passed and was only using 1 piece of puff pastry i think. !!!!what a rip off!!
Pasty Slice - I buy a soup mix pack of vegies and grate the lot, mix in 500g of mince, a couple of stock cubes and salt and pepper to taste. Pretty easy really.
I used to sneak carrot and zucchini into sausage rolls too, never thought about pumpkin. I always made my own pastry though, the bought stuff doesn’t agree with me. I haven’t made them in years.
I use very finely slice cabbage in mine instead of zucchini. Yum