Sausage Rolls with Sneaky Veg

HERE'S HOW WE MAKE IT

At the base of our sausage rolls is a cooked down (read: totally camouflaged) vegetable filling of carrots, zucchini, red capsicum and onion. We mix this with pureed chickpeas and herbs and fold it through lean pork mince - the result is satisfyingly sausagey but with a lot more nutritional heft. To wrap the sausages we use delicious butter puff pastry - it's the one pastry we don't make ourselves. When it's this good, why would we?

INGREDIENTS

Pork mince, onion, garlic, red capsicum, zucchini, carrots, chickpeas, thyme, parsley, fennel seeds, salt, olive oil, butter puff pastry.

ALLERGENS

CONTAINS:

Gluten, Dairy.

MAY CONTAIN TRACES OF:

Peanuts, Tree Nuts, Shellfish, Fish, Sesame, Soy, Egg, Lupin.

PLEASE NOTE:

While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.

NUTRITION

	PER PACKET (6 ROLLS)
ENERGY	4998kj
PROTEIN	45.8g
FAT TOTAL	67.6g
- SATURATED	35.8g
CARBS	94.5g
- SUGARS	5.5g
SODIUM	1288.5mg

SIZES

Large:

Six sausage rolls

GOES WITH

Serve with (what else?) tomato sauce and a paper napkin. Cold sausage rolls are a great lunch-box filler.

PREP, COOK AND SERVE

Please note: this product contains raw pork and should be fully cooked before consumption.

To cook: prise apart sausage rolls gently with a blunt knife. Brush with egg-wash or milk and place, with space between them, on a baking paper-lined tray. Bake in a preheated 200°c oven for 20-30 (from defrosted) to 25-35 minutes (from frozen) or until puffed and golden brown. Flip and cook for a further 5 minutes to crisp the bases of the rolls.