- 2 slices of wholemeal bread crust removed (see note 1)
- 500g pork mince (see note 2)
- 1 onion grated
- 1 carrot peeled and grated
- 1 zucchini grated
- 1 tsp Roogenic Pepperberries, crushed
- 2 tsp Roogenic Native Thyme
- 1 tsp salt
- 3 sheets frozen puff pastry defrosted
- 1 egg, lightly beaten to use as egg wash
- Place wholemeal bread in a medium size bowl and cover with water. Allow to sit for 5 minutes, the bread will soften and become mushy. Use your fingers to break the bread up. Pour the softened bread into a fine-meshed colander and allow to drain well.
- In a large bowl place, pork, onion, carrot, zucchini, Roogenic Pepperberries, Roogenic Native Thyme and salt. Making sure the bread has drained well, add it to the pork mixture.
- Then use your hands to mix all the ingredients together. This is a bit messy but lots of fun!
- Lay a sheet of pastry on a flat surface. Cut sheet in half horizontally and spoon 1/6 of the mince mixture into a sausage shape along the long edge.
- Brush opposite edge of the pastry with a little egg wash to help seal, and then carefully roll the pastry to enclose the filling. Cut each roll into four portions.
- Place the rolls seam-side down onto two baking paper lined trays. Roughly brush each sausage roll with a little of the egg wash and sprinkle a little ground Roogenic Pepperberries on top.
- Place the trays into the oven for 20 minutes or until cooked through, puffed and golden.
- Allow the sausage rolls to cool on the tray for 5 minutes before tucking in.
- The softened wholemeal bread retains the moisture in the pork mince, also prevents the filling shrinking.
- The pork mince can be mixed or replaced with beef, chicken or sausage meat.