Beef and Veggie Sausage Rolls
When they’re made with quality ingredients including lean beef mince and vegetables, sausage rolls can be an iron-rich, veggie-packed lunch box addition that is sure to get eaten and will aid energy levels and concentration in the classroom.
- If making your own breadcrumbs, place the bread in the bowl of a food processor and process until you have fine breadcrumbs.
- Place the beef mince, shallots, carrot, zucchini, mushrooms, parsley, breadcrumbs, tomato paste and Worcestershire sauce in a large bowl and mix well to combine.
- Place a sixth of the mixture onto a long edge of one of the pastry strips. Mould the mixture well, to form a long sausage. Brush the edges of the pastry with water and fold over to form a long roll.
- Cut each roll into 4 pieces. Repeat with the remaining mixture and pastry. Place the rolls onto a baking tray, brush with the beaten egg and sprinkle with the sesame seeds. Bake for 25-30 minutes or until golden brown. Can be eaten hot or cold.
Tip 1: Place the cooked sausage rolls in the fridge immediately and use in lunch boxes within 1-2 days.
Tip 2: Wrap the sausage rolls in cling wrap, in a reusable food pocket or container for lunch boxes and store with appropriate cool packs, to ensure the food is still fresh by lunchtime.
Tip 3: The sausage rolls can be stored in the freezer for 1-2 months.