Hidden Veg Sausage Rolls - makes 30-35 small sausage rolls
1 small or half a large courgette (zucchini) mine weighed 125g / 4.5oz
1 small carrot, mine weighed 60g, 2oz
1 tbsp chopped parsley
400g, 14oz Good quality sausage meat or sausage meat squeezed from the skins of sausages
500g, 18oz Ready rolled puff pastry
Milk to brush
Finely dice the onion and soften in some fry oil. Grate the carrot and courgette and add to the onion and fry gently until everything is softened and reasonably dry.
Put into a bowl to cool.
Preheat the oven to 180oC (fan), 200oC (conventional), 400F, Gas Mark 6.
Roll out the pastry.
Mix the sausagemeat and vegetables together with the parsley with your hands. Form into a sausage shape along the pastry, allowing space to ensure you can fold the pastry over the top. Press the pastry edges together and prick with a knife to allow steam to escape. Cut into small sections (or larger ones if you prefer) and place onto baking paper. Brush with a little milk.
Bake in the oven for approx 14-18 minutes (for small sausage rolls) or until cooked through and golden.
Allow to cool a little until cool enough to give to your child or cool completely on a wire rack and serve cold. Put in the fridge if not serving immediately. Also freeze well.
To reheat, defrost completely if frozen then warm in the oven at about 180oC for 10 minutes. Once reheated serve warm.