That’s not a sausage roll Gary, THIS is a sausage roll

Anyone in Australia watching the current series of Masterchef last Friday night (about 1.5 million of us according to www.mumbrella.com.au) might have seen Gary whip up a ‘healthy’ kid’s sausage roll.

Looked gorgeous and apparently tasted ok but I wasn’t impressed. Calling it healthy’ was a bit of a stretch.

True. There were carrots in it. But to get them there, they were grated, slowly sauted, mashed, mixed with the meat and then baked. It’s a pretty popular way to smuggle vegetables into kids and one that I can’t quite get my head around.

According to this method, at some stage during the day when I’m not doing the washing, cleaning, school runs, freelance work, buying the new undies because the old one were pooed in, unstacking the dishwasher, watering the plants that are gasping their last breaths and helping build the lego bird for ‘b’ homework, I’m supposed to cook vegetables to death and mash them.

Some helpful books such as Jessica Seinfield’s ‘Deceptively Delicious’ recommend doing mashed vegies in large batches and freezing them in small portions ready to drop into tasty treats.

So to successfully smuggle vegies I’m supposed to boil, mash, freeze, thaw and cook again. And will there be any ounce of nutrition left at the end of all that? Maybe you’re a nutritionist or food scientist and can let me know, but I’m suspecting not much.

In the mean time, I can’t be bothered with all that. Here’s my sausage roll recipe complete with four vegies and lentils…

Vegie Smuggling chicken sausage rolls

THIS is a sausage roll! Complete with carrots, zucchini and lentils.

CHICKEN SAUSAGE ROLLS

5 sheets frozen puff pastry
500g chicken mince
1 carrot, peeled, grated
1 zucchini, grated
1 onion, grated (or you can whizz these 3 ingredients to save time, but avoid pulping out all the texture)
3 medium mushrooms, finely diced
125g can brown lentils, rinsed, drained
1 egg
2 tbsp chopped fresh herbs (basil and chives are good)
Salt & black pepper
1 egg, whisked, for glazing

Preheat oven to 200C. Lay out your pastry sheets on a bench. Cut each in half to make 2 rectangles.

Mix together all the remaining ingredients until combined.

Spread the mixture lengthwise along the middle of the rectangles. Ease pastry over from one edge, brush egg along top side then roll other edge over to seal.

If cooking immediately, cut each stick into 4 pieces, place on an oven tray lined with baking paper, brush with egg and cook in middle of the oven for 25 minutes until golden and cooked through.

MAKES 10 STICKS (40 PIECES)

Sausage rolls and chips

Cut potatoes into fries, toss in oil and cook at the same time.

FREEZING & DEFROSTING INSTRUCTIONS
Prepare these quickly. Wrap uncooked sticks of sausage rolls in plastic wrap. Freeze immediately on oven trays to maintain their shape before transferring to plastic bags for an extra layer of protection. Defrost in the fridge (still wrapped in plastic) for 24 hours before cooking. Ensure they are completely thawed before cooking. Cut into four, brush with egg and cook for 25 minutes until steaming hot in the centre.
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Want more?
Also check out these pastry recipes
Beef Triangles…YUM!
And for a sweet pastry idea, try these apple & pear squares.

And try these lentil recipes…
Delicious Lentil Burgers
Pumpkin, corn and lentil soup
Seriously good Beef & lentil fajitas

new-book-on-sale

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30 Responses so far »

  1. 1

    Jonah said,

    I cooked Gary’s sausage rolls on Sunday and they were quite nice but yep, after scraping micro-carrot from my blender’s every orifice I reasoned there had to be a simpler and healthier way. The fact that we had mistakenly used ‘butter’ puff pastry that likened the rolls to lengths of weeping sore is another matter.

    Great site Wendy. Great pics, great stories, great subject.

    • 2

      Karen said,

      These went down a treat with Miss Five, no such luck with the tempremental toddler “no like the eeinside mummy”, but as I have only just embarked on my veggie smuggling journey I shall not be disheartened. Thanks for widening my repertoire.

  2. 3

    Kerry Jensen said,

    Can you use red lentils instead?

    • 4

      wendyblume said,

      I like the brown lentils in this one – nuttier flavour and they hold their shape a bit better. Having said that, I’ve never actually tried it with red lentils – if you do, let me know how it goes! x

  3. 5

    Well, they didn’t like them last night for dinner that much, but they did both steal one for morning tea today and really liked them. I thought they were really good even though half were done with short cut pastry because we only had two sheets left of puff.

  4. 6

    beccyb said,

    hi, new to your site. made these last weekend. miss 4.5, mr 6.5 and mr nearly 8 all loved them, no questions asked. boys took them to school cold for lunch and asked for them after school too.
    I whizzed the bits, but you do need to be careful, more a pulse than a big chop. I also used chicken breast and whizzed that into mince so the whole thing was pretty healthy and fab.has been filed in the ‘big hit’ department of my recipe folder.
    Thanks

  5. 7

    Belle said,

    I have just made a double batch & OMG – I Love them!!
    I wont know until tonight if the kids will like them, but considering that I hide veggies in their food all the time, I cant see why not!!!
    Thankyou so much for a wonderful recipe! xx

  6. 8

    Kylie said,

    Another win! Both my 2 1/2 year old and my 40 year old (yep that’d be the husband) loved these. I’ve made similar sausage rolls before with beef and grated veg but never thought to add lentils. The lentils weren’t even noticed so they’ll be going in a lot more stuff from now on. Thanks a bunch.

  7. 10

    Marnie said,

    My kids loved these and my husband has asked for me to make them again! Thanks Wendy.

  8. 12

    Hi there

    I know it’s not as the recipe was designed but has anyone used beef mince? Work the same way?

  9. 14

    CC said,

    Thank you for the recipe. I love the idea of smuggling lentils into sausage rolls and am planning to use them in other dishes (as often as I can). Interestingly, my most vegie-averse child powered through 7 sausage rolls without coming up for air. However, my usual vegie-eater poked suspiciously at it before declaring that she didn’t like veggies in her sausage rolls. Go figure.

  10. 16

    Mel B said,

    I’ve just made a batch of these today. They are my absolute favourite sausage rolls! Since finding your recipe last year some time I think I’ve made them at least a dozen times!
    I love that they are so versatile. I didn’t have any mushrooms today, so I used carrot/zucchini/onion and threw in baby spinach, basil and parsley as well. Delicious!

    I was totally vague when making them today and chucked all of them in the oven to cook, usually I freeze half. Guess we’ll be having sausage rolls for lunch and dinner today and school lunch tomorrow!

  11. 18

    Pam said,

    Just made them and my kids (18m and 2.5yrs) both loved them, as did my husband. He said to me, “I don’t think you’ll like them, they’re too ‘herby’ for you” (knowing how picky I am) – turned out even I liked them! (About to eat my 6th sausage roll – just had to pause to let you know how they were!) That was our first ever lentil dish (and our first veggie smugglers recipe)… definitely a keeper in the recipe file 🙂 Thank you!

  12. 19

    You’re so cool! I do not suppose I’ve read through a single thing
    like this before. So good to discover somebody with original thoughts on this subject.
    Seriously.. many thanks for starting this up. This website is something
    that’s needed on the web, someone with a little originality!

  13. 20

    Christine said,

    My kids loved these, I used chickpeas blitzed up as that’s what I had yummo!

  14. 21

    Jody Foster said,

    Very nice and the lentils went down well (which I was a bit worried about). This recipe will be replacing my other sausage roll recipes!

  15. 22

    Annie said,

    Wendy, almost bring tears to my eyes when I think of what I might have served as “dinner” to my girls had I not found you. This recipe is an absolute winner just like yourself. You are truly a Goddess (up there with Nigella herself) in our household. THANK YOU!!!!!!

    • 23

      wendyblume said,

      Annie! I can’t thank you enough for this comment. I woke up so flat this morning, wondering why I bother! But then advance copies of the new book arrived and then you’ve just taken the time to give me such wonderful feedback and I’m finishing the day so much more happily. Thanks for spreading a bit of joy. x

  16. 24

    danielle said,

    Yum! Wow Garry’s version sound terrible and not my idea of a healthy version.
    I’ve always made my own sausage rolls packed with veg and at parties everyone loves them! I personally find the best method is to blitz everything (not super fine tho) so its all mooshed together and it is delish.
    Last night I did half veg half beef mince and not having a lot in the fridge used quite a bit of butternut pumpkin. I thought it might now work but was soo good. My 2 year old scoffed them (as did I).
    I think really blitzing the meat makes a difference too…seems to make the mixture bind together a lot more and I don’t even need an egg.

    Keep up the good work…love your ideas, motivates me to keep trying new things!

  17. 25

    Ange said,

    Hi Wendy
    I can’t use lentils due to husband getting upset tummy, any other suggestions or just leave out?
    Thank you 🙂

  18. 27

    emma said,

    great recipe! i have been cooking for dinner, then using cold for picnics or lunches the next day. kids love them! 🙂

  19. 28

    May I ask if the 125g was the weight of the can of lentils or is that the weight of the lentils once drained? Can’t wait to try my daughter on these.. She isnt a fan of pastry but what ever she doesnt eat I sure will..


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