DH likes to have a couple of pies for lunch on the weekend, but after a few weeks, this starts to add up (and they are very poor quality, so I don’t share his delight). As a change I made these sausage rolls and froze half for the following weekend. Put them in the oven frozen to avoid them going soggy. Makes 20
250g beef mince
1 cup mashed potato
1 carrot, finely grated
2 zucchini, finely grated and excess moisture squeezed out
1/2 cup corn kernels, defrosted
1/2 cup tasty cheese, grated
1/4 cup tomato sauce (ketchup)
2 sheets of puff pastry, defrosted and cut in half
- Preheat oven to 180°C.
- Brown mince, breaking up lumps with a wooden spoon.
- Combine mince, potato, vegetables, cheese and sauce.
- Spread a quarter of the mixture along one long edge of each pastry piece. Moisten edge with a little water and roll up firmly.
- Place rolls on a greased baking tray. Mark into five segments without cutting all the way through. (Optional: brush with a little egg and sprinkle with sesame seeds).
- Bake for 15 – 20 minutes or until golden. Serve hot with sweet chilli, barbeque or tomato sauce.
Melissa Goodwin is a writer and the creator of Frugal and Thriving who has a passion for living frugally and encouraging people to thrive on any budget. The blog is nine years old and is almost like her eldest baby. Prior to being a blogger and mum (but not a mummy blogger), she worked as an accountant doing other people’s budgets, books and tax.