These healthier sausage rolls and scrolls are a tasty twist on a classic favourite—perfect for lunchboxes, party platters, or a family-friendly snack.
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People keep asking me if I've had any pregnancy cravings an my response is usually no. As far as waking Will up in the middle of the night demanding he go out and buy a tub of fudge ice-cream and a jar of pickles, I haven't had those sorts of cravings but I do get hankerings.
The reason I say I haven't had preggas cravings is because I get serious hankerings when I'm not pregnant.
I get an idea of a certain type of food I want to eat in my head and I cannot get it out until that food is in my belly.
Last week it was sausage rolls but not the greasy not-actual-meat ones you get from the bakery, I wanted a homemade sausage roll - one that I knew what was inside.
There were a couple of odd bits of veges in the fridge like one small carrot and one tiny zucchini that couldn't really be used for much so I chopped them up really finely and added them to the mince to make my sausage rolls relatively healthy.
I think there were some mushrooms in there too as well as extra lean organic beef mince and some organic sausage mince.
These were so good we had the leftovers for dinner the following night.
You can make them in rolls or I also like to make sausage roll scrolls where you cover a sheet of pastry in the filling, roll it up and cut it in thin slices. They're great for parties as a fancier version of sausage rolls and they freeze really well.
The next time I make them I'm going to make double so some actually make it to my freezer supply.
They're a good dinner when you want something that seems a little bit naughty but isn't really and would be a sneaky way to get some extra veges into your husband's kids' dinner. Enjoy!
What about you? Do you get food cravings? Do you usually give in?
Recipe
Sausage rolls and scrolls - a healthier version
Ingredients
- 1 cup finely diced vegetables
- 3 cloves of garlic minced
- 1 onion diced
- ½ teaspoon ground nutmeg
- 2 tablespoon fresh herbs chopped
- 300 g 10oz beef mince
- 2 sausages skin removed
- Salt & Pepper
- 3 sheets of puff pastry
- 1 egg
- ½ cup bread crumbs
- Milk for brushing
- Sesame seeds for decoration optional
Instructions
- Pre-heat the oven to 200C (430F) fan-forced and line two baking trays with baking paper.
- Lay the sheets of puff pastry out on the bench and either slice in half down the middle for rolls or leave whole for scrolls.
- Combine all the ingredients in a large bowl and squelch them together.
- For sausage rolls, make a sausage of mince mixture down the centre of the half slice of pastry then wrap to enclose the filling then slice into the desired thickness then place them on the lined baking trays seam-side down.
- For scrolls, spread a sheet of pastry with mixture about 5mm thick leaving a small border of pastry at the top and bottom then roll it up into a log. Use a serrated knife to slice up pieces about 2-3cm thick then place them on the lined baking trays.
- Brush the sausage rolls with milk and sprinkle with sesame seeds.
- Bake for 25-30 minutes for scrolls and a little longer for sausage rolls.
Nutrition
Mel says
Going to test these out on my judges....aka 3yo girl and 2yo boy....will let you know the verdict ;)
Claire says
Good luck Mel I hope they're a hit!
Hotly Spiced says
These look great, Claire, really delicious. I love how this is a guilt-free way of enjoying one of my favourite snacks xx
Claire says
They were rather tasty if I do say so myself :-)
Lorraine @ Not Quite Nigella says
Hehe I'm in China and I had the craziest craving for a sausage roll the other day!! :P
Claire says
I suppose it would be pretty tricky to find a sausage roll in China!
Mighty Mushroom says
You are right on trend with this one Claire. In the US they are now "blending" with meat to include all those healthy ingredients. "The trend is to blend" (or so they tell me). Funnily enough I do it with mushrooms and it works well. These rolls and scrolls look great!!
Claire says
Ooh I haven't heard of blending. How on trend I am!
Maureen | Orgasmic Chef says
I like your scrolls. I've never eaten any like that.
Of course I give in. :)
Claire says
I like them because you get a good ratio of filling to pastry in every mouthful :-)