Homemade Sausage Rolls and Tomato Sauce

Sausage Rolls and Tomato Sauce (1).jpg

I always make these for my kids birthday parties and every time its the parents who gobble them all up! Needless to say I now do a double batch each time! 


Makes 72 mini sausage rolls 


1 onion finely chopped or grated[Text Wrapping Break]1/2 - 300gms sweet potato grated [Text Wrapping Break]1 apple grated[Text Wrapping Break]1 zucchini grated  

1 carrot grated[Text Wrapping Break]1/4 cauliflower grated or 1 broccoli stalk grated[Text Wrapping Break]1 clove of garlic crushed [Text Wrapping Break]1tsp cumin ground (optional)[Text Wrapping Break]500g Lean Beef/Lamb/Pork mince[Text Wrapping Break]800g - 1kg sausage mince (from butcher)[Text Wrapping Break]6 sheets of shop bought puff pastry[Text Wrapping Break]1 egg separated [Text Wrapping Break]1 T sesame seeds [Text Wrapping Break] 

Squeeze the excess liquid out of the grated apple, sweet potato and zucchini. Mix with onion, garlic, carrot, cauli/broccoli and cumin.  

Add the 2 minces. Mix thoroughly with your hands.  

[Text Wrapping Break]Lay out your 6 sheets of pastry. Cut a centre line down each sheet of pastry to create 2 rectangles (12x24 cm). You will now have 12 pieces of pastry to work with. Brush this centre cut with egg white.[Text Wrapping Break] 

Divide the meat + veg mix evenly in neat lines down the centre of your 12 rectangles.  

[Text Wrapping Break]Roll the empty pastry over the meat mix tucking the outside edge underneath the edge painted with egg white.[Text Wrapping Break][Text Wrapping Break]Cut each "log" into 6 bite size sausage rolls. Brush the tops with egg yolk and sprinkle with sesame seeds. Bake till crispy and golden at 200 degrees for 20-25 minutes. Make sure the bases aren't soggy![Text Wrapping Break]Can be cooked and then frozen if you're making them in advance. 


Homemade Tomato Sauce 


If it looks like sauce, and tastes like sauce, the kids wont know the difference! 


1 cup passata 

1 apple peeled and grated 

1Tbs red wine vinegar 

2 garlic cloves, crushed 

1tsp Dijon mustard 

1tsp mild paprika 


Combine all ingredients and simmer for ten minutes.  

Stir the sides occasionally so that the sauce does not catch and burn. 

Allow to cool before blending with a stick blender or in a food 

processor. This will keep for up to one week in the fridge. 

Perfect with sausage rolls, pies, pasties, nuggets, and in burgers. 


RecipesJemma Christie