Family-Favourite Sausage Rolls

Prep Time 30 minutes | COOK Time 30 minutes | ADDTL Time 10 minutes

Ingredients

1 sheet puff pastry, thawed
500 g pork mince or beef mince
1 egg
1 zucchini, grated
5–6 mushrooms, finely grated
1 carrot, grated
1 × 400 g can brown lentils, drained and rinsed
1 clove garlic, finely grated
1–1½ tsp onion powder
1 tsp Italian herbs (optional)
2 tbsp ketchup
A couple of squirts of Worcestershire sauce
Salt and pepper, to taste
½ cup breadcrumbs (optional but recommended for best texture)

To finish
1 egg, lightly beaten (for brushing)

Instructions

1. Make the filling - Add the mince, egg, zucchini, mushrooms, carrot, lentils, garlic, onion powder, Italian herbs (if using), ketchup, Worcestershire sauce, salt, pepper and breadcrumbs to a large bowl.

2. Mix well - Using clean hands or a spoon, mix until evenly combined. The mixture should be moist but able to hold its shape.

3. Assemble - Cut the puff pastry sheet in half lengthways. Spoon the filling down the centre of each strip and gently shape into a log.

4. Roll & seal - Brush one long edge of the pastry with beaten egg.
Roll tightly to enclose the filling and place seam-side down.

5. Slice & bake - Cut into desired sizes and place on a lined baking tray. Brush the tops with egg. Bake at 200°C (180°C fan-forced) for 25–30 minutes, or until golden and cooked through.

Nutrition Boost & Hidden Veg Tips
You can easily adapt these sausage rolls depending on what you have on hand:
- Nutritional yeast – adds a subtle cheesy flavour
- Shredded Parmesan – extra savoury goodness
- Grated pumpkin – slightly sweet and blends beautifully
- Extra zucchini – if kids are sensitive to green flecks, simply peel it before grating

You can use one veggie or all of them — the flavour stays delicious and the veggies melt right into the meat.

Chefette’s Notes:
- Freezer-friendly before or after baking
- Ideal for lunchboxes, snacks, or quick family meals
- Veggies are flexible — use what you have