This is a favourite in our household with the kids. Great weekend finger food and perfect for kids' parties too. Mine will take them cold in lunch boxes, if there are any leftover! They are tasty little morsels and it takes no time to whip up a quick batch. Also popular with the adults as finger food. I serve them with the vegetable rolls to cater for all tastes.
1 tablespoon oil
1 onion, finely diced
500g sausage mince
1 carrot, grated
1 tablespoon tomato paste
4 slices bread, crust removed
2 tablespoons chopped fresh parsley or chives
3 puff pastry sheets
1 egg, extra, lightly beaten for glazing
Preheat oven to 200°C.
Heat oil in pan and sauté onion until just tender. Cool.
In a large bowl, add sausage mince, onion, grated carrot and tomato paste.
Remove crusts from bread and soak slices in water. Squeeze out excess water and add to sausage mix. Add salt, pepper, herbs and egg. Using clean hands to mix, squeeze out all the lumps and make sure ingredients are thoroughly combined. Cut each pastry sheet in half to form two rectangles. Place meat mixture along the centre of each rectangle (lengthways) in a long sausage shape (about 2cm wide) and wrap pastry over mix. Pinch the seams together (make sure there is overlap) and place seam side down on the chopping board. Cut each roll into 2 or 4 sections and place rolls seam side down on a greased and lined baking tray. Repeat with remaining pastry and meat mix.
Brush rolls with beaten egg and bake for about 20 minutes.
Life for us has been all about survival on a shoestring budget. I cook from scratch and don't buy prepackaged mixes of anything. I've learnt how to live on very basic (and cheap) staples. I've raised happy and healthy kids and I believe that good food is central to a good life!
The Economics of Eating App is now available for purchase!
I have an unpublished cookbook manuscript that lives on my kitchen bench. This is the collection that I have fed my family from for many years, all made from a core list of practical and economical ingredients. The manuscript is splattered with butter, flour and milk from daily use. It moves between the kitchen and the office as I edit and test-kitchen the recipes.