| Servings |
rolls
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Ingredients
- 3 sheets puff pastry
- 1 small zucchini grated
- 250 g lean pork mince
- 1/2 brown onion grated
- 1 medium carrot grated
- 1.5 tbsp tomato sauce no added sugar
- 2 tbsp crumbled feta
- 1/4 cup reduced-fat milk of choice
Ingredients
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Instructions
- Preheat oven to 180C and line two trays with baking paper. Defrost puff pastry on the bench, then cut each sheet in half lengthways.
- Squeeze out any excess liquid from the zucchini. Combine with pork, onion, carrot, tomato sauce and feta. Combine mixture well with your hands.
- Place the 6 puff pastry strips in front of you. Either use a piping bag or spoon the mince mix lengthways down one half (leaving at least a centimetre pastry border down the side) of each puff pastry strip in a sausage shape.
- Roll each pastry strip over tightly in to a roll and seal the edges with a little milk. Brush a small amount of milk over the top of the pastry rolls so they brown in the oven.
- Cut each pastry roll in half so you have 12 rolls in total. Place on prepared trays. Bake rolls in preheated oven for 20 minutes or until golden brown and cooked through.
- One sausage roll is 1 serve. Cool leftovers and store in an airtight container in the fridge or freeze to defrost and reheat as required.
Recipe Notes
201 calories per roll