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Lunchbox Sausage Rolls


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Ingredients

40 portion(s)

Healthy Sausage Rolls

  • 100 g dry bread
  • 20 g Mixed fresh herbs, oregano, parsley, chives
  • 10 g sea salt
  • 2 chicken thighs, partially frozen
  • 200 g pork neck, leg or fillet, partially frozen
  • 300 g Mixed Veggies, carrots, fennel, beetroot, celery
  • 2 eggs
  • 15 g linseed
  • 6 sheets Puff pastry
  • 6
    10min
    Preparation 10min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    Appliance TM 31 image
    Recipe is created for
    TM 31
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Recipe's preparation

    Blend your herbs
  1. Place bread, herbs and salt in mixing bowl and blend Speed 5/10 seconds.  Set aside.

  2. Add partially frozen meat to bowl and mix 20 seconds/speed 7 or until minced.  Set aside

  3. Add vegetables to bowl and blitz 5 seconds/speed 5

  4. Add reserved herb mixture, meat and rest of ingredients (except pastry) to bowl and mix 20 seconds/speed 4.

  5. Assemble
  6. Lay puff pastry on bench and cut in half lengthways.  Lay a sausage shaped line of mixture along length of pastry rectangle.  Close pastry over sausage mixture and seal with water or beaten egg.  

     

  7. Brush with beaten egg and sprinkle sesame seeds (optional)

  8. Bake
  9. Bake in 200 degree oven for 10 minutes.  Then reduce temperature to 180 and cook for further 20 minutes or until golden brown.

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Tip

Make it gluten free or egg free by omitting bread and eggs and using gluten free pastry.  


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Easy Sunday night dinner.

    Submitted by Tantuck on 31. August 2014 - 20:39.

    Easy Sunday night dinner. Whole family enjoyed! Thanks

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  • Looks great! Like the use of

    Submitted by Stone Soup on 30. January 2014 - 09:22.

    Looks great! Like the use of pork neck, its one of my favorite cuts and the idea of putting fenel with the pork!

    www.facebook.com/stonesoupmelbourne

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