This is a recipe from the 2010 Melbourne Grammar School FOG Community Cookbook. The hard copy version of this book is not available for purchase.
These sausage rolls are made with lots of goodness from the garden. Children just keep coming back for more. They are great for school lunch boxes. This recipe is popular with all ages, especially when dipped in home made tomato relish. Janine O’Loughlin
Serves: approximately 20
Preparation: 20 minutes
Cooking time: 45-60 minutes at 180-200C
3-4 sheets of puff pastry
750 g sausage meat
2 tablespoons fresh chives, chopped
1 clove of garlic, crushed
1 medium carrot, grated
1 medium apple or zucchini, grated
1 egg yolk (optional)
Mix all ingredients and combine well. Cut each sheet of puff pastry in half. Divide mixture as required onto the pastry and roll into sausage shapes. Brush with egg yolk to join the pastry and roll to close. Brush the outside with additional egg. Place sausage rolls on baking paper to prevent sticking on the baking tray. Cook for approximately 45- 60 minutes in a hot oven.