| Servings |
rolls
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Ingredients
- 1 brown onion peeled
- 1 clove garlic peeled
- 2 small carrots peeled
- 1 celery stalk
- 400 gram tinned kidney beans drained and rinsed
- 1 cup rolled oats
- 1 tomato or 5 cherry tomatoes
- 3 stalks kale chopped
- 4 sheets puff pastry
- 1 egg
Ingredients
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Instructions
- Leave the pastry sheets on the bench to defrost.
- Preheat the oven to 170C and line two baking sheets with baking paper.
- Blend the onion, garlic, carrot, celery, kidney beans, oats, tomato and kale together into a food processor.
- Slice each pastry sheet into 6 equal rectangles so that you make 24 rolls in total.
- Place a spoonful of the mixture down the centre of each pastry rectangle.
- Fold the pastry into a roll and pinch the edges together with your fingertips.
- Place each sausage roll seam side down onto the lined baking tray.
- Place any leftover mixture in the freezer to use another day.
- Beat the egg in a small bowl and brush each sausage roll with the egg wash.
- Bake in the oven for 25-30 minutes or until golden brown.
- Store the cooled sausage rolls in the fridge for up to 3 days.
Recipe Notes
This homemade sausage rolls recipe has only 80 calories per roll.