Ingredients
- 50 grams low-fat cheddar cheese (grated)
- 1 yellow onion (halved and finely grated)
- 1/4 cup chopped parsley
- 1 large egg (at room temperature)
- 1 large egg (extra lightly whisked)
- 1 carrot (coarsely grated)
- 2 zucchini (coarsely grated0
- 2 teaspoons grated lemon zest (finely grated)
- 300 grams ground sausage (mince)
- 2 tablespoons dried breadcrumbs (packaged)
- 2 sheets (220 grams) reduced-fat puff pastry (frozen, thawed)
- 2 tablespoon sesame seeds
- 2 tablespoons poppy seeds
- 1/2 cup chili sauce (to serve)
How to Make
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Step 1: Preheat oven to 220C/200C fan forced.
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Step 2: Grease and line an oven tray with baking paper.
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Step 3: Combine cheese, onion, parsley and egg in a bowl and using hands, squeeze excess liquid from carrot and zucchini and add the carrot and the zucchini to cheese mixture, along with zest, mince and breadcrumbs and mix well to combine.
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Step 4: Cut each pastry sheet in half. To make 3 rolls, place a piece of pastry on a clean work surface and place a quarter of the mince mixture along the longest edge of the pastry and then roll up to enclose the filling and then cut into 3 equal pieces and place, seam side down, on prepared tray and brush top with whisked egg and lightly score the top of the pastry with a knife and sprinkle with sesame and poppy seeds and then repeat to make 12 rolls in total.
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Step 5: Bake for 25 minutes or until golden brown and cooked and serve with chilli sauce.
We hope you enjoy this recipe!
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