Ingredients
- 400g beef mince filling
- 1 egg
- 2 sprigs parsley
- 1 piece bacon
- 1⁄2 cup bread crumbs
- 2 shallots
- 1 tsp mustard powder
- 1 small carrot
- 1 zucchini
- Salt and pepper
- 1 tbsp tomato sauce
Sausage rolls
- 1 1⁄4 cups plain flour
- 125g butter
- 1⁄2 tsp salt
- 4 tbsp iced water
- Extra 1 tbsp milk for brushing
Pastry
- 500g good quality vine ripened tomatoes (must be super ripe - or good quality tinned tomatoes)
- 1⁄4 cup red wine vinegar
- 3 tbsp brown sugar
- Pinch of salt and pepper
- 1⁄4 tsp Worcestershire sauce
- 1 small brown onion
- 1 tbsp olive oil
Tomato sauce
Recipe serves: 4
Method
Sausage rolls
Pre-heat oven to 200°C. Line a biscuit tray with baking paper.
Place butter and our into a bowl. Rub the mixture between your index finger and thumb until mixture resembles breadcrumbs. Add a pinch of salt and pepper.
Add the salt and half the iced water. Mix to combine. Add a little bit of water at a time until the pastry forms a ball.
Knead the dough on the bench a few times until it looks smooth. Roll to 1cm flat, wrap in plastic and place into the fridge.
Grate the carrot using the finest side of the grater. Grate the zucchini onto a strainer, push out all of the excess liquid. Dry on paper towel.
Place zucchini and carrot into a bowl.
Whisk the egg.
Finely dice shallots, parsley and bacon.
Add all ingredients into a large bowl and mix to combine.
Remove pastry from the fridge. Lightly flour a rolling pin and roll pastry to 0.5cm thick with a rolling pin, trim edges to be a rectangle. Cut rectangle into 6x6cm squares.
Divide the filling evenly onto each piece of pastry. Place filling on one edge and roll.
Place onto baking tray, brush with milk and bake for 20 minutes or until golden.
Tomato sauce
Remove stem from the tomato and mark an X in the bottom of the tomato with a sharp knife. Fill a large bowl with boiling water. Place the tomatoes in the bowl. Place a round cake tin with a little water on top to keep tomatoes in the bowl. Allow to sit for 5 minutes.
2. Drain the tomatoes and rub skin off. 3. Finely chop onion. 4. Place olive oil into a small non stick saucepan and place onto a low heat. Slowly sweat and caramelize the onions, this may take up to 20 minutes. 5. Whilst onions are cooking finely dice the tomatoes. 6. Once the onions are cooked, place all remaining ingredients into the skillet and bring to the simmer. Allow to simmer for 20-25 minutes, the mixture should be nice and thick. 7. Using a stick blender, blend until smooth. Strain mixture using a sieve and set aside to cool.Kids in the kitchen can:
Rub the flour and the butter together
Roll out the dough
Grate the vegetables and help push the liquid out of the zucchini
Remove the parsley leaves from the stalks
