Our boys are a little haphazard when it comes to their veggie lovin'. Some days it's plain sailing, others, well...let's just say I've put them behind me. Aimee has a sure fire recipe that will trick, ahem, I mean satisfy even the pickiest of eaters. Here's her recipe...oh and check out the TOTALLY adorable plate!
Secret Veggie Sausage Roll
Oscar is a meat, fruit but no veg boy and as I know many little boys with an aversion to anything green and mothers also in my exasperating predicament I thought I would share my latest discovery - a secret veggie recipe that will outwit even the most canny 'vege-o-phobe'.
With comfort food high on our agenda this week a batch of sausage rolls have been very well received. You could try finely chopping any vegetable really, I'm going to try sneaking mushrooms into the mix next time.
Ingredients
- makes approx 16 little rolls
3 sheets puff pastry - thawed
3 thick pork sausage with skin removed ( you could use any variety lamb, beef etc)
1 carrot peeled
1 zucchini ( courgette) peeled
1 handful of fine breadcrumbs
1 handful of grated Parmesan
approx 3 tablespoons of tomato sauce
1 beaten egg
sesame seeds (optional)
Method
Preheat oven to 230C.
Blitz carrot and zucchini in a food processor.
Add sausage meat, Parmesan, breadcrumbs and tomato sauce and pulse to mix well.
Cut pastry sheets into 3 strips.
Place approx 1 tablespoon of mixture in a row at the short end of 1 strip.
Rollpastry over the mixture and secure with a brush of beaten egg.
Cut to form a sausage roll perfectly sized for little fingers.
Repeat until all your mixture has been used.
Brush the rolls with beaten egg and sprinkle with sesame seeds if you have any to hand. (you could freeze these if need be at this point for a later date)
Place the rolls in the oven for approx 30 - 40 min watching they don't brown too much.
Allow to cool and serve with tomato sauce for dipping.
Yum.
Remember those great
