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.