I would have to say that sausage rolls are one of the things my kids love most in their lunchbox. They will eat them cold, and I also put them hot in a thermos for the winter months.
I have been making sausage rolls for as long as I can remember. Before I had the kids I was always asked to bring my different flavoured sausage rolls to family gatherings and parties. While I love making them, I am not a huge fan of all the chopping and dicing that can take time and this is why THIS recipe has quickly become my favourite.
Using steam fresh frozen veggie packs cuts out the time consuming chopping and dicing, yet keeps it healthy. I'm also a huge fan of the fresh herb seasonings you can find in the produce aisle of your supermarket for when you are time poor but still want amazing flavour in your food.
I am often asked how to keep pastry from going soggy in a thermos, so here is the method I use:
Heat your thermos with boiling water as usual and then drain.
Place paper towel in the bottom of the thermos and then loosely line it with aluminium foil.
Cook the pastry until its is extremely hot in the oven.
Place it in the thermos and cover loosely with the foil for extra insulation.
The pastry will still be nice and warm when it comes time to eat.
Prep 10 min // Cook 20 min
500g chicken mince
1 onion diced
2 tbs Thai seasoning (fresh herb seasoning in the fruit and vegetable area)
1 packet of steam fresh peas, corn and carrot
1 lightly beaten egg
Place the chicken, onion, Thai seasoning and steam fresh vegetables into a bowl and mix well with your hands.
Cut the puff pastry in half length ways.
Form a log of the chicken mixture along the centre of the pastry and fold the pastry over to form a log.
Brush with the lightly beaten egg and cut into bite size pieces.
Cook for 20 minutes in the oven.