recipes_Australia_Issue_130_May_2017

PULL OUT & KEEP PULL OUT & KEEP PULL OUT & KEEP PULL OUT & KEEP PULL OUT & KEEP PULL OUT & KEEP PULL OUT & KEEP P

ULL OUT & KEEP

weekend cooking

54 recipes+ MAY 2017

Zesty Sausage Rolls

SERVES 6 (Makes 12) PREP 20 minutes

COOK 25 minutes NUTRITION 1998kJ; 26g

fat (14g sat); 12g protein; 31g carbohydrate;

9g fibre a serve COST $2.55 a serve

50g reduced-fat grated tasty cheese, grated

1 onion, halved, finely grated

¼ cup chopped flat-leaf parsley

1 egg, at room temperature, plus 1 extra,

lightly whisked

1 carrot, coarsely grated

2 zucchinis, coarsely grated

2 teaspoons finely grated lemon zest

300g sausage mince

2 tablespoons dried packaged breadcrumbs

2 sheets frozen reduced-fat puff pastry,

thawed

2 tablespoons sesame seeds

2 tablespoons poppy seeds

½ cup chilli sauce, to serve

1 Preheat oven to 220ºC/200ºC fan-forced.

Grease and line an oven tray with baking

paper. Combine cheese, onion, parsley and

egg in a bowl. Using hands, squeeze excess

liquid from carrot and zucchini. Add carrot

and zucchini to cheese mixture, along with

zest, mince and breadcrumbs; mix well.

2 Cut each pastry sheet in half. To make

3 rolls, place a piece of pastry on a clean

work surface. Place a quarter of the mince

mixture along shortest edge of pastry. Roll

up to enclose filling. Cut into 3 equal pieces.

Place, seam-side down, on prepared tray.

Brush tops with whisked egg. Lightly score

the top of the pastry with a knife. Sprinkle

with sesame and poppy seeds. Repeat to

make 12 rolls in total. Bake for 25 minutes

or until golden brown and cooked. Serve

with chilli sauce.

On a roll

Entertaining? Everyone loves a

sausage roll, especially with a twist!