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?

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

• Individual:Serves one adult.
• Small:Serves two adults.
• Large:Serves 4-5 adults.
• Extra Large:Serves 6 adults.

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. 

Defrost information: May be cooked straight from frozen.