Serves: 18
Prep time: 10 minutes
Cooking Time: 25 minutes
Ingredients
- cooking oil spray
- 3 sheets reduced-fat puff pastry (504 grams)
- 2 medium carrot, roughly chopped (140 grams)
- 1 brown onion, peeled & roughly chopped (100 grams)
- 1/2 cup wholemeal breadcrumbs (30 grams)
- 400 grams lean turkey mince 2 cloves garlic, crushed (6 grams)
- 2 tsp dried rosemary (2 grams)
- 1 free-range eggs (50 grams)
- 1/2 cup dried cranberries (60 grams)
- 2 tbsp black or white sesame seeds (32 grams)
- salt, to taste
- pepper, to taste
- 1/2 cup reduced-fat milk of choice (120 mls)
Method
- Remove pastry from the freezer to defrost and preheat the oven to 180C.
- Line two large baking trays with baking paper.
- In a food processor, blitz carrots and onion for 30-45 seconds until no more large chunks remain, add turkey mince, breadcrumbs, garlic, rosemary and egg blitz for 30-45 seconds or until well combined. Add cranberries and blitz for a further 15 seconds to mix through.
- Slice puff pastry sheets in half and spoon the mince mix lengthways down each half (leaving at least a centimetre pastry border down the side) of each puff pastry strip in a sausage shape.
- Roll each pastry strip over tightly into a roll and seal the edges with a little milk and brush a small amount of milk over the top of the pastry rolls so they brown in the oven.
- Cut each pastry roll in thirds so you have 6 rolls per sheet of puff pastry.
- Place on the prepared trays and sprinkle with sesame seeds.
- Bake rolls in a preheated oven for 20-30 minutes or until golden brown and cooked through.
- One sausage roll is one serve. Cool leftovers and store in an airtight container in the fridge for 2-3 days.
Nutritional Information
Per Serve:
Energy: 729 kJ / 174 cals
Protein: 7.3g
Fibre: 2.3g
Total Fat: 10.1g
Carbohydrates: 15.2g
Saturated Fat: 3.5g
Total Sugar: 4g
