© J Sainsbury plc 2020
Sausage and vegetable rolls
Sausage and vegetable rolls
Your yummy pastry favourite with a good helping of veg
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Ready in 40 minutes
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Cooking time 25 minutes
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Prep time 15 minutes
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Makes 4
Ingredients
- 100 g be good to yourself Cumberland pork sausages
- 150 g carrots, washed and grated, excess water squeezed out
- 150 g courgette, washed and grated, excess water squeezed out
- 50 g onions, finely chopped
- 125 g all butter puff pastry block by Sainsbury's
- 1 small British free-range Woodland egg by Sainbury's, beaten
- 125 g pack be good to yourself mozzarella, thinly sliced
Method
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1
Preheat the oven to 220°C, fan 200°C, gas 7.
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2
Squeeze the meat from the sausages into a bowl and discard the skins. Add the grated carrots, courgette and chopped onions. Mix well and set the mixture aside. Wash hands after handling raw meat.
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3
Roll out the pastry to the shape of a rectangle measuring about 40mx15cm. Spoon the sausage meat down the length of the pastry, about 2cm from the edge. Brush the edge with egg and roll up into a sausage shape, pressing to seal.
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4
Cut into 4 sausage rolls, score the tops and brush with more egg. Bake for 25 minutes, until golden.
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5
Allow to cool slightly on a wire rack before serving warm. If packing for a picnic, allow to cool completely and wrap each in a piece of baking parchment.
