Beef & Vegetable Sausage Rolls




INGREDIENTS

500g lean beef mince

1 carrot roughly chopped

1 zucchini roughly chopped

1 capsicum roughly chopped

1 onion halved

50g tasty or cheddar cheese

2 teaspoon garlic powder

2 teaspoon dried mixed herbs

½ cup spinach leaves

Puff pastry

Lightly whisked egg


THERMOMIX METHOD

  1. Preheat oven to 180 degrees.

  2. Add cheese to bowl and chop 6 sec/sp7.

  3. Add carrot, zucchini and onion to bowl and chop 6 sec/sp7 scrape down bowl.

  4. Add Capsicum and chop 4 sec/sp4.

  5. Add mince, spinach, garlic powder, mixed herbs and mix 10 sec/sp7 scrape down sides and repeat.

  6. Cut puff pastry in half lengthways.

  7. Take handful of mixture and create a log down the centre of each half sheet. Make sure they are not too wide because otherwise you won’t be able to fold them and they will split open during cooking.

  8. Fold each end into the middle so it looks like you have a long log. Cut into your preferred size and place on a tray sprayed with cooking oil.

  9. Brush the top of pastry with whisked egg and bake in oven for approximately 20 min.

Non-THERMOMIX METHOD

  1. Preheat oven to 180 degrees.

  2. Add all ingredients in a bowl and mix through thoroughly with your hands.

  3. Cut puff pastry in half lengthways.

  4. Take handful of mixture and create a log down the centre of each half sheet. Make sure they are not too wide because otherwise you won’t be able to fold them and they will split open during cooking.

  5. Fold each end into the middle so it looks like you have a long log. Cut into your preferred size and place on a tray sprayed with cooking oil.

  6. Brush the top of pastry with whisked egg and bake in oven for approximately 20 min.

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