Sausage rolls are a staple Australian snack, and even make a great meal when teamed with a salad. These Healthy Sausage Rolls are a bit of a twist on the original version, being packed full of veggies. The grated vegetables give the sausage rolls a great taste, yet kids won’t even notice they are there. I have added grated carrot and zucchini to this recipe, since it’s what I had on hand at the time, but sweet potato works just as well. The sesame seeds on top are completely optional, but they do add a nice subtle flavour.
We have used beef mince, however you can use sausage mince instead, or even half beef mince and half sausage mince. You can find sausage mince in the meat section of your supermarket. These sausage rolls are great on their own, but even better served with tomato sauce!
- 4 sheets puff pastry
- 500g beef mince
- 1/4 cup dried breadcrumbs
- 1 onion, grated
- 1 carrot, grated
- 1 zucchini, grated
- 1 egg
- 1 tablespoon Worcestershire sauce
- salt & pepper
- 1 egg, extra
- sesame seeds, optional
Take the sheets of pastry out of the freezer to defrost. Preheat the oven to 200c. Line two baking trays with baking paper.
Place the mince, breadcrumbs, onion, carrot, zucchini, egg, Worcestershire sauce and a little salt and pepper in a large bowl and mix using a large spoon or your hands until well combined.
Cut each piece of pastry in half. Divide your sausage mixture into 8, and line the long side of each pastry half with the mixture. Roll up, and then cut each roll into 5 equal pieces. Place on the lined baking trays.
Crack the extra egg in a small bowl and whisk with a fork. Brush the egg wash over the sausage rolls using a pastry brush. Sprinkle with the sesame seeds if using.
Bake for around 20 minutes, or until pastry is golden.