Loaded Sausage Rolls with Homemade Tomato Sauce
Loaded sausage rolls with homemade tomato sauce are my answer to an iconic Australian meal. They provide a healthy option to this morish dish and are versatile - they can be passed around as finger food, made into a delicious main course and enjoyed cold for a school or work lunchbox treat.
Ingredients
- 6 sheets ready made puff pastry
- 1 kg pork and veal mince
- 1 zucchini grated
- 1 carrot grated
- 2 slices bread crumbed
- 2 free range eggs beaten
- 1/3 cup Worcestershire sauce
- 1/4 cup Homemade Tomato Sauce
Homemade Tomato Sauce
- 500 ml tomato passata
- 1/4 tsp ground cloves
- 1 clove garlic
- 2 tsp brown sugar
- 1 tsp salt
- 1 tbsp Worcestershire sauce
- 1 tbsp balsamic vinegar
Instructions
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Heat a few tablespoons of olive oil in a small saucepan and add garlic and ground cloves. Heat until fragrant. Add Passata, vinegar and Worcestershire sauce. Heat through until slightly thickened. Pour into a sterilised jar and refrigerate. Keeps for 1 month but it won’t last that long!
For the sausage rolls combine mince, vegetables, breadcrumbs eggs and sauces. Cut each sheet of pastry into four strips. Divide meat mixture into 6 grapefruit size balls then divide each into four balls and roll up in pastry. Brush each roll with beaten egg and sprinkle with sesame seeds. Bake at 200 degrees for 25 minutes until puffed and golden.
