Name: Veggie Sausage Rolls
Prep time: 20 min
Cook time: 55 min
Yield: Serves 25
Ingredients: 1 cup, rinsed McKenzie's Soup Mix; 2 tsp Minced Garlic; 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

1 cup, rinsed McKenzie's Soup Mix 2 tsp Minced Garlic 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

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.

Serve with sweet chill or hot sauce.

Veggie Sausage Rolls