Delicious kid friendly sausage rolls packed with carrot and courgette. Everyone will love these Hidden Veggie Sausage Rolls!
- 1 tsp oil
- 1 medium courgette (zucchini), grated
- 1 large carrot, grated
- 1 clove garlic, crushed or finely chopped
- 350g sausage meat / 12oz
- 1 sheet ready rolled puff pastry (approx 230g)
- 1 egg, beaten
- optional: 1/2 tbsp poppy seeds or sesame seeds to decorate
1 Preheat the oven the 180c / 350f and line a baking tray with greaseproof paper.
2 Heat the oil in a frying pan and add in the grated courgette, grated carrot and the garlic. Cook on a low heat until the vegetables have softened for about 4 minutes. Don’t let them brown, you just want them soft. Once the vegetables are cooked, add them to a large bowl along with the sausage meat and mix well.
3 While the mixture is cooling take your sheet of puffed pastry and cut it in half lengthways so that you have two rectangle shaped pieces. Divide the sausage meat mixture into two and spread each piece down the middle of the pastry sheets, leaving a gap of about 1cm either side.
4 Roll the pastry over the sausage meat mixture so that the two edges meet. Press down with a fork to seal it.
5 Cut the sausage rolls into whatever size you like. I made 8 large-ish size rolls from mine but you could make 16 small ones too. Place the sausage rolls onto the baking sheet and brush with a little beaten egg. Sprinkle some poppy or sesame seeds on top.
6 Cook in the oven for 25-35 minutes (time will depend on the size of the sausage rolls so be sure to check them often from 25 minutes) until golden brown and cooked through.
Dinner tonight is slow cooked black bean soup. This was made a couple of weeks ago and taken out the freezer to cook right from frozen. This has to be one of the tastiest soups out there and perfect for the winter months. Based around black beans, onion, garlic and spices. We used dried black beans but you can use canned. You can also play around with ingredients, adding pepper or sweet corn. This recipe was based on @emilieeats with some chipotle added in. It’s a vegan recipe, topped with avocado and coriander on this occasion, but cheese and creme fraiche is also delicious. You can serve with fresh bread 🥖 or tortillas. #blackbeansoup#wintersoup#weeknightdinner#homemadefood#spicysoup#avocado#spicyfood#mexicansoup
Your wish is my command. My daughter « Mummy, I love your vegetarian lasagna but can you make one with the meat, you know the one we eat in most restaurants? ». Sure! With just a little twist though; I made the bechamel with #homemade oat milk instead of cow milk as she cannot have too much dairy. I topped with a little bit of mozzarella cheese. Today’s #dinner is ready! What are you guys going to have for dinner?
Le dîner de ce soir est prêt. Lasagnes maison, à la demande de mademoiselle. J’ai remplacé le lait de vache avec du lait d’avoine pour faire la béchamel car Mlle est sensible. Et vous qu’avez-vous prévu pour le dîner?
Last night I made chunky burgers made from grass fed beef, with a simple salad and of course beetroot and pickled cucumbers and homemade shallow fried chips from fresh red skin potatoes. Served with a good glass of this rather special 150th Anniversary Lakes Folly 2011 Cabernet, deliciously velvety smooth, full bodied Bordeaux style wine. Looking forward to more of this wine tonight 🍷 I change my burger recipes from time to time, do you? Do you have a special ingredient?