Veggie Sausage Roll

This version of sausage rolls uses spinneysFOOD Veggie Mince, a healthy and delicious option for kids who prefer vegetarian meals
Veggie Sausage Roll
ITP Images
Veggie Sausage Roll
September 11, 2019

KIT

Bambooware lunch box (designs vary)

COMBO

Bear Real Fruit Yoyos – raspberry

spinneysFOOD Blueberries

Campagne de France raspberry yoghurt

Veggie sausage roll (see recipe below)

Babybel

Rockit apple

VEGGIE SAUSAGE ROLL

Prep time: 20 minutes (plus cooling time)
Cook time: 30 minutes
Makes: 20

For the filling
250g leeks, finely sliced
50g salted butter
100g spinneysFOOD Veggie Mince
1 egg, beaten
1 tbsp wholegrain mustard
100g spinneysFOOD Mild White Cheddar, grated
spinneysFOOD Salt, to taste
spinneysFOOD Pepper, to taste

For the pastry
375g puff pastry
1 egg, beaten
15g mixed seeds (cumin, fennel, sesame or caraway)

1 Sauté the leeks in butter over a medium-low heat for 10 minutes. 2 Once softened, increase to a medium-high heat, add the vegetarian mince and fry for 5 minutes. 3 Remove the pan from the heat, add the egg, wholegrain mustard, cheddar cheese and season with salt and pepper.
4 Mix, then set aside until fully cooled. 5 Preheat the oven to 200°C, gas mark 6. 6 Once the mixture has cooled completely, remove the pastry from the fridge and unroll it on a lightly floured surface. 7 Spread the mince mixture along the length of the pastry sheet, moulding it into a cylinder. 8 Tightly roll the pastry around the mince mixture until it resembles a log, with the seam facing downwards. 9 Brush the roll with egg and sprinkle it with seeds. 10 Using a sharp knife, slice the roll into 3cm-thick pieces and transfer to a lined baking tray. 11 Bake in the oven for 25 minutes or until golden brown. 12 Serve warm, or store in an airtight container for up to 3 days.

PHOTO BY Efraim Evidor
RECIPE BY Mia Blundell
FOOD STYLING BY Mia Blundell

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