- 90 mins
- 30 minutes
- 30-32 mini
|500g plain flour|
|1 tsp salt|
|250g cold Devondale Dairy Soft Butter blend|
|200ml iced water|
|500g sausage meat|
|100g Devondale 3 cheese blends|
|1 onion, diced|
|1 carrot, grated|
|1 zucchini, grated|
|Sea salt and black pepper to season.|
|1 egg yolk for brushing|
|2 Tbsp Sesame seeds|
For the pastry, place flour, salt and butter in the bowl of a food processor and pulse until it resembles fine crumbs. Add the water and process until it is combined.
Turn out onto the bench and bring together to form a dough.
Cut in half, shape into flattened discs and wrap each disc in clingfilm. Rest in fridge for 1 hour.
To make the filling, mix all ingredients in a food processor until combined.
Roll out one disc of pastry on a lightly floured bench to approx. 28cm x 32 cm rectangle. Cut in half lengthways.
Place a quarter of the sausage mix down the middle of the pastry. Brush the pastry edges with egg. Roll up the pastry to enclose the filling and place seam side down. Cut into small lengths. Place on lined oven tray. Brush with egg and sprinkle with sesame seeds.
Repeat with remaining pastry and filling.
Preheat oven to 180C fan forced.
Place sausage rolls in oven and cook for 30 minutes until golden brown.