Veggie Loaded Sausage Rolls

These veggie loaded sausage rolls from Boob to Food are a nourishing, family-friendly staple made with real, wholesome ingredients. Filled with pork, lamb and vegetables, and wrapped in buttery puff pastry, they are a balanced option for lunchboxes or easy dinners.

Simple to prepare and easy to freeze, they can be made ahead and baked fresh when needed. Served warm or cold, they are a reliable go-to for feeding hungry kids without unnecessary additives.

Prep Time: 15 minutes
Cook Time: 30 minutes
Serves: 6-8
Skill Level: easy

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Where to buy Carême Pastry

Ingredients

350 g pork mince*
350 g lamb mince*
4 garlic cloves, minced
1 cup grated zucchini, with excess moisture squeezed out
1 cup grated carrot
2–3 teaspoons ground coriander
Pinch of sea salt and black pepper
1 large free-range egg, whisked
3 sheets (500 g) butter puff pastry (partially thawed)
Sesame or poppy seeds for garnish

Method

Preheat the oven to 200°C. Line two large baking trays with baking paper.
In a large bowl, add the pork and lamb mince, garlic, zucchini, carrot, coriander, salt and pepper, and ⅔ of the whisked egg (keep the remaining for the egg wash). Mix well with your hands to thoroughly combine and set aside.
Slice each pastry sheet into thirds. Divide the filling into 9 equal parts, forming long log shapes and placing in the middle of each piece of pastry.
Gently lift and fold each side of the pastry up and over the filling. They should overlap slightly. If not, gently pull and press together so they do. Don’t worry if this part looks a little rugged; it will end up being the bottom of the sausage roll. Turn the whole log over, seam side down, slice each log in 6 pieces and place onto the prepared baking trays.
Brush the tops of the sausage rolls with the remaining whisked egg, then sprinkle with sesame or poppy seeds, and a pinch of flaky salt on top
Place into the oven and bake for 15 minutes, then reduce the oven temperature to 180°C fan-forced and bake for an extra 10–15 minutes, until pastry is golden brown and the sausage rolls are cooked through
Transfer the sausage rolls to a wire rack to maintain a crisp texture on the base while they cool slightly before serving.

Notes

* Can use chicken, pork, lamb, or beef mince in this recipe

Storage

Keep in an airtight container in the freezer for up to 2 months or fridge for 3 days. I like to NOT cook these for the freezer, and then on school mornings I place in the oven frozen and cook for an extra 5-10 minutes so they are fresh – and serve in a thermos so they are still warm at lunch.