Festive Beef Sausage Rolls
article by Gené Schesser
The festive season is typically the time that the sausage rolls make an appearance. This homemade recipe allows you to select the best ingredients and avoid the usual ultra processed culprits. Enjoy :)
Makes 20 sausage rolls | Dairy-free
Ingredients:
- 4 sheets thawed puff pastry of choice (we used organic spelt)
- 500g grass fed beef mince
- 3 serves Ancestral Nutrition Primal Multi Beef Organ Powder
- 1 small carrot: grated: with excess liquid drained
- 1/2 a small zucchini: with excess liquid drained
- 1/2 a red onion: finely diced
- 1 egg
- 1 tbsp smoked paprika
- 1/2 tbsp minced garlic
- 1/2 tbsp ground coriander seed
- Salt & pepper to taste
- 2 tbsp good-quality barbeque sauce (we used the 'Good Sauce' brand)
- 1 egg: This one is whisked, and for the top
- Sesame seeds of choice to top
Method:
- Preheat your oven to 180 degrees fan-forced, and line a couple baking trays with baking paper.
- In a medium sized bowl, add your beef mince, carrot, zucchini, egg, red onion, spices, Primal Multi and barbeque sauce. Mix until well combined.
- Going sheet by sheet, evenly halve your puff pastry sheets in the middle (lengthways). Add your desired amount of the filling to the centres of each half and brush the whisked egg along the edge. Fold and secure, so there's no gaps running along the long side of the sausage roll.
- Brush with the egg wash, and cover with a sprinkle of sesame seeds. Cut into thirds and place on the lined baking tray.
- Place in the oven and bake for around 20 minutes or until golden brown on top. Remove and leave to cool for a couple minutes.
- Serve with your favourite tomato chutney, dig in and enjoy!
