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Hidden Vegetable Sausage Rolls

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Ingredients

250 g g Pork Sausages Pork Sausage
1 pieces piece Apples Apple
(peeled)
2 large large Carrots Carrot
(peeled)
3 sprigs sprig Thyme Thyme
1 pieces piece Puff Pastry Puff Pastry
(chilled)
1 pieces piece Eggs Egg
(beaten)
1 handfuls handful Seeds Seeds

Hidden Vegetable Sausage Rolls

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35 min
(4)

Method

By Caitríona Redmond

Hide an extra portion of your 7-a-day inside of these sausage rolls which are sure to be a winner in the lunchbox and for picnics.

Method

Preheat a fan oven to 180 degrees Celsius.

Line a baking tray with non-stick greaseproof paper.

Cut the puff pastry into 2 long rectangular pieces.

Squeeze the sausage meat into the mixing bowl and pick off the leaves of the thyme into the bowl as well.

Peel and grate the apple and 2 carrots into the bowl. Mix all the ingredients together. Split the mixture into 2 sections and divide between the pastry pieces, making sure to place it on the right hand side of the pastry.

Using the pastry brush, brush around the outside of the rectangles with the egg. Fold over the pastry to cover the mixture and press down the edges.

Brush the top of the rolls with more egg wash and sprinkle with seeds.

Using the sharp knife confidently slash the top of each roll about 7 times. This serves 2 purposes, the first is to let the meat cook evenly and the second is it makes it easy to neatly cut them when cooked.

Bake in the oven for 35 minutes.

Leave to cool before eating. They can be eaten warm from the oven or will keep for lunch the following day if kept in a sealed dry box in the fridge.

Hidden Vegetable Sausage Rolls
35 min

Hidden Vegetable Sausage Rolls

Ingredients

Pork Sausage
250 g
Apple (peeled)
1 piece
Carrot (peeled)
2 large
Thyme
3 sprig
Puff Pastry (chilled)
1 piece
Egg (beaten)
1 piece
Seeds
1 handful
Hidden Vegetable Sausage Rolls
35 min

Step 1

Hidden Vegetable Sausage Rolls

By Caitríona Redmond

Hide an extra portion of your 7-a-day inside of these sausage rolls which are sure to be a winner in the lunchbox and for picnics.

Method

Preheat a fan oven to 180 degrees Celsius.

Line a baking tray with non-stick greaseproof paper.

Cut the puff pastry into 2 long rectangular pieces.

Squeeze the sausage meat into the mixing bowl and pick off the leaves of the thyme into the bowl as well.

Peel and grate the apple and 2 carrots into the bowl. Mix all the ingredients together. Split the mixture into 2 sections and divide between the pastry pieces, making sure to place it on the right hand side of the pastry.

Using the pastry brush, brush around the outside of the rectangles with the egg. Fold over the pastry to cover the mixture and press down the edges.

Brush the top of the rolls with more egg wash and sprinkle with seeds.

Using the sharp knife confidently slash the top of each roll about 7 times. This serves 2 purposes, the first is to let the meat cook evenly and the second is it makes it easy to neatly cut them when cooked.

Bake in the oven for 35 minutes.

Leave to cool before eating. They can be eaten warm from the oven or will keep for lunch the following day if kept in a sealed dry box in the fridge.

Pork Sausage: 250 g
Apple (peeled): 1 piece
Carrot (peeled): 2 large
Thyme: 3 sprig
Puff Pastry (chilled): 1 piece
Egg (beaten): 1 piece
Seeds: 1 handful
Hidden Vegetable Sausage Rolls

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