Serves
25
Prep
20
mins
Cooking
55
mins
Veggie Sausage Rolls
Directions
Step 1
Combine soup mix, garlic and rosemary in a large saucepan with 6 cups of water. Bring to the boil, reduce heat and simmer for 30 minutes. Drain, removing rosemary sprig and allow to cool slightly.
Step 2
Place zucchini, broccoli, spring onions, basil, mint, egg and parmesan into a food processor. Pulse until a coarse texture has formed. Add cooked soup mix and pulse until well combined. Season well.
Step 3
Cut each pastry sheet into two and spoon or pipe vegetable mixture down the centre of each piece. Brush edge with eggwash and fold over to form rolls. Transfer to a lined baking tray, partially cut into each roll to make 5 pieces per roll. Brush tops with more eggwash and sprinkle with pepitas or seed mix. Bake for 25 minutes until golden.
Tips
- Serve with sweet chill or hot sauce.
Ingredients
- 1 cup, rinsed McKenzie's Soup Mix
- 2 cloves garlic, roughly chopped
- 1 sprig rosemary
- 1 zucchini, roughly chopped
- 1 small head broccoli, roughly chopped
- 4 spring onions, chopped
- 1/2 cup basil leaves
- 1/4 cup mint leaves
- 1 egg
- 1/4 cup grated parmesan
- to taste, McKenzie's Whole Black Peppercorn Large Grinder
- to taste, McKenzie's Australian Natural Sea Salt Large Grinder
- 2-3 sheets puff pastry, partially thawed
- 1 egg whisked with 1 tbs milk
- Pepitas or seed mix, for sprinkling
