Homemade sausage rolls are a lunchbox-friendly favourite for kids. A delicious lunch packed full of veggies, which can be easily adapted depending on what you have in the fridge!
- 400g kangaroo mince
- 2 tbsp BBQ sauce
- 80g feta cheese
- 1 small green apple, grated
- 1 carrot, peeled and grated
- 1 zucchini, peeled and grated
- 2 small eggs, lightly beaten
- 1 tbsp flat-leaf parsley leaves, chopped
- 1/2 teaspoon paprika
- 1/2 teaspoon salt + black pepper
- 2 sheets frozen puff pastry, partially thawed
- 1 tbsp milk
- ½ cup bread crumbs
- Quality plum or smoked barbecue sauce to serve
- Pre-heat oven to 220’C. Line a baking tray with baking paper.
- Combine mince, apple, vegetables, feta, eggs, parsley, dried herbs, sauce and pepper in a large bowl. Mix until well combined. If mixture is too wet than add ½ cup bread crumbs and combine. Cut pastry sheets in half.
- Shape one-quarter of the mince mixture into a sausage and place along one long-edge of pastry. Roll up pastry to enclose the mince mixture. Cut roll into 4. Place, seam side down on prepared tray. Repeat with remaining mince mixture and pastry.
- Brush the top of the sausage rolls with milk. Bake for 20-25 minutes or until golden and puffed.
- Serve with dipping sauce.