Homemade Veggie Packed Sausage Rolls
Servings
24rolls
Servings
24rolls
Ingredients
  • 1 brown onionpeeled
  • 1clove garlicpeeled
  • 2 small carrotspeeled
  • 1 celery stalk
  • 400gram tinned kidney beansdrained and rinsed
  • 1cup rolled oats
  • 1 tomatoor 5 cherry tomatoes
  • 3 stalks kalechopped
  • 4 sheets puff pastry
  • 1 egg
Instructions
  1. Leave the pastry sheets on the bench to defrost.
  2. Preheat the oven to 170C and line two baking sheets with baking paper.
  3. Blend the onion, garlic, carrot, celery, kidney beans, oats, tomato and kale together into a food processor.
  4. Slice each pastry sheet into 6 equal rectangles so that you make 24 rolls in total.
  5. Place a spoonful of the mixture down the centre of each pastry rectangle.
  6. Fold the pastry into a roll and pinch the edges together with your fingertips.
  7. Place each sausage roll seam side down onto the lined baking tray.
  8. Place any leftover mixture in the freezer to use another day.
  9. Beat the egg in a small bowl and brush each sausage roll with the egg wash.
  10. Bake in the oven for 25-30 minutes or until golden brown.
  11. 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.

Print Recipe
Homemade Veggie Packed Sausage Rolls
Homemade Veggie Packed Sausage Rolls
Course Kids, Main Dish
Cuisine Vegetarian
Servings
rolls
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
Course Kids, Main Dish
Cuisine Vegetarian
Servings
rolls
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
Homemade Veggie Packed Sausage Rolls
Instructions
  1. Leave the pastry sheets on the bench to defrost.
  2. Preheat the oven to 170C and line two baking sheets with baking paper.
  3. Blend the onion, garlic, carrot, celery, kidney beans, oats, tomato and kale together into a food processor.
  4. Slice each pastry sheet into 6 equal rectangles so that you make 24 rolls in total.
  5. Place a spoonful of the mixture down the centre of each pastry rectangle.
  6. Fold the pastry into a roll and pinch the edges together with your fingertips.
  7. Place each sausage roll seam side down onto the lined baking tray.
  8. Place any leftover mixture in the freezer to use another day.
  9. Beat the egg in a small bowl and brush each sausage roll with the egg wash.
  10. Bake in the oven for 25-30 minutes or until golden brown.
  11. 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.