The end of the school holidays is fast approaching, but there's still one more weekend of fun to be had! We've teamed up with Megann from 'Megann's Kitchen' for her tips on how to keep the kids busy in the kitchen with her recipe for Beef & Vegetable Sausage Rolls! They're the perfect afternoon snack, or lunchbox treat that you can make and freeze ahead of time, and so easy, the kids can make them with you! Served in our favourite flat speckle bowls from the Tara Dennis Homewares Aquitaine Collection.
You Will Need:
1 brown onion, finely diced or minced
1 large zucchini, grated
1 large carrot, grated
500g sausage mince
500g lean beef mince
2 Tbs tomato paste
1/4 cup Worcestershire sauce
2 cups fresh breadcrumbs
1/4 cup italian parsley, finely chopped
4-5 sheets puff pastry
1 egg (for glazing)
2 Tbs milk (for glazing)
black poppy seeds (to sprinkle)
1. Preheat oven to 200°C. Line 3 large baking trays with baking paper. Cook off the onion in a frypan, until soft and fragrant. Mix the grated carrot and zucchini together and add to the onion, sautéing over a medium heat for 4 mins to remove the moisture from the vegetable. Turn off and allow to cool.
2. In a large bowl, add minces, tomato paste, Worcestershire sauce, eggs, breadcrumbs , parsley, and onion and vegetable mixture and mix together until well combined!
3. Leaving the pastry plastic on, measure your sheets of puff pastry and cut them in half with a sharp knife. Spoon the mixture into a piping bag and cut off the end. Pipe along the centre of the pastry lengthways, making a neat, thick sausage. Pick up one edge of the pastry, roll it round and tuck it in on the underside of the filling. Roll it around to seal the pastry edges together with egg wash or water. The pastry should overlap by approx. 75mm.
4. Repeat step 3 with remaining sheets of pastry and sausage mixture.
5. If you have time, chill the sausage rolls for around 25mins in the freezer before cutting to help them keep their shape. Once chilled, cut the pastry roll into quarters with a sharp knife and take the pastry plastic off. For any rolls you would like to freeze and bake for snacks or school lunches another day, leave the plastic on and pop in a freezer-proof container.
6. Place ready to bake sausage rolls onto your prepared baking trays and brush lightly with a beaten egg & milk mixture, and top with a sprinkle of poppy seeds. Bake for 25-30 minutes or until golden brown and cooked right through.
Meet our guest cook - Megann Evans
Megann Evans is a food stylist & photographer based in the beautiful Hunter Valley, only moments from stunning beaches & a short drive to epicurean cellar doors of the wine country.
Megann has always had a passion for food & photography. Learning baking from amazing female influencers surrounding her, such as her American mother & English god-mother, she sat on bench tops eagerly watching all the incredible activity in the kitchen, taking it all in. It was her father that was developed & encouraged her talent for photography, giving her his 1960’s Olympus OM-1 camera & a roll of film to use & to “go for it kid”.
She then went on become a fully qualified stylist/merchandiser with a Diploma of Visual Arts & Display (Visual Merchandising). While studying, Megann also worked front of house in the exciting up & coming Melbourne food scene of the early 2000’s with some incredible chefs… this is where she fell in love with food through the lens.
Megann is not only a talented stylist & photographer, but also a brilliant cook, once owning & operating her a successful baking business where she recipe developed her very own creations for a niche market. Megann understands that food and recipes not only have to look amazing, but have to nourish, be practical & sometimes entertain guests at a moments notice!
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