This month CARROTS are our seasonal star ingredient. Sweet, crunchy and full of flavour, they're a great addition to all kinds of bakes, both sweet and savoury. Here we've grated and added them to sausage meat along with courgette and red onion for bonus flavour and nutrition in family favourite, sausage rolls.
If you're looking for an activity with the kids this Easter holidays, sausage rolls are a great recipe to try. Rolling, grating, mixing, egg washing, sprinkling and more are all brilliant tasks for little learners. Enjoy!
Ingredients:
splash olive oil
1 red onion, peeled & finely chopped
1 courgette, grated
1 carrot, grated
400g sausages (about 6), meat removed & skins discarded
1 sheet ready rolled all butter puff pastry
1 egg, beaten
sesame seeds, to sprinkle
Method:
With the help of a grown up, heat the onion, courgette and carrot in a pan with the olive oil until softened, 3 - 4 mins. Remove from the heat and allow to cool.
Preheat the oven to 190C and line a baking tray with baking paper.
Cut your sheet of pastry in half to make two rectangles. Stir the carrot mixture into your sausage meat until well combined then divide in two and place half the mixture along the middle of each puff pastry rectangle.
Roll the pastry over the sausage mixture so both sides meet and press with a fork to seal. Cut each long strip into rolls a few centimetres wide and place on your prepared tray.
Brush the tops with egg wash, sprinkle with sesame seeds and bake for 25 - 30 mins until crisp, golden and cooked through.
Allow to cool slightly before serving.