Nutrient-dense Sausage Rolls
Serves 16
Ingredients
1 Onion, finely diced
1 Carrot, grated
1 Zucchini, grated
2-4 garlic cloves, minced
1 egg,
Handful parsley, finely diced,
1 Tsp paprika,
500g Beef mince,
500g Pork mince or pork sausage mince,
100g Frozen liver (beef or chicken) grated,
6 sheets butter puff pastry,
Ghee to brush.
Method
Preheat a frypan with a little oil and add in the onion, carrot, zucchini and garlic.
Reduce the heat and cook for about 5 minutes to caramelise the vegetables.
Put the vegetables into a large bowl, and set aside too cool for 15 minutes.
Remove the pastry from the freezer to defrost.
Combine the remaining herbs, egg, paprika and meat into the bowl with the caramelised vegetables.
Season with salt & pepper, then mix well.
Lay out your sheets of pastry and cut each one in half.
Place the some of the filling on the edge of the pastry in a long log shape.
Fold the pastry and sausage mixture over twice with the end of the pastry sitting on the bottom.
Brush with ghee and poke some fork holes to create airflow.
You can pop into the fridge to set or cut and bake straight away
To bake, cut the sausage rolls in half or quarters and bake in a preheated oven for around 25-35 minutes at 180 degrees.