We needed a way of making the post surf burgers more portable for the lunch meals. It turns out there was a simple solution, take the burger mixture, wrap it in puff pastry and bake it in the oven to produce post surf sausage rolls…Yew!!

Sausage roll filling

Ingredients

1 Kg beef or lamb mince

6 cloves of garlic finely chopped

1 Brown Onion V sliced or finely chopped

2 Carrots V sliced or grated

1 Capsicum V sliced or finely chopped

1 Zucchini V sliced or finely chopped

2 – 3 small chilies finely chopped

2 tablespoons Worcestershire sauce

3 tablespoons tomato paste

1/2 cup of finely chopped fresh herbs

Salt and Pepper to taste

2/3 cup of breadcrumbs

4 Eggs

Wrap

6 sheets of puff pastry

Method

Mix all filling ingredients together in a mixing bowl. Lay out a sheet of puff pastry, they usually come on a plastic backing so they don’t stick to the bench. Place a portion of the mixture in a sausage shape around 2cm x 2cm against one edge of the puff pastry sheet. Roll the sheet up and cut it into three equal portions.

At this point I tend to make extra and put them in the freezer in sealed containers separated with baking paper. This way they are ready to go as soon as you need them.

Cooking

From Frozen

Pre heat the oven to 175 degrees Celsius and bake the sausage rolls on an oven tray lined with grease proof paper for around 45 minutes or until cooked through.

Serve with steamed vegetables and baked potatoes.

Enjoy

The Bipy Fit Kitchens