These sausage rolls are not only gluten-free, but are also packed with veggies – but we promise the kids won’t notice!
Ingredients
- 500g beef mince
- 1 carrot, grated
- 1/2 onion, chopped
- 1 zucchini, grated
- 1/4 butternut pumpkin, grated
- 2 eggs (one for mixing and one for basting)
- 1 tbsp Big Rick’s BBQ Sauce
- 1/2 cup gluten-free breadcrumbs
- Pinch of salt and pepper
- Sesame seeds
- Spices to taste (we recommend 1 tsp of each) – paprika, turmeric, mixed herbs, thyme, oregano, nutmeg, coriander
- 1 packet gluten-free puff pastry, defrosted
Method
- Mix an egg in a cup for basting. Mix all other ingredients in a bowl, except for sesame seeds and puff pastry.
- Place pastry on grease proof paper and roll out to thin a little.
- Add mixed mince in a tube shape along the length of the pastry.
- Baste the edge of the pastry and roll into shape. Cut into smaller pieces.
- Place on a tray lined with grease proof paper. Baste the top with egg and sprinkle with sesame seeds.
- Place in a 200C oven (fan-forced) until golden brown and cooked through.
- Serve with your favourite Big Rick’s BBQ Sauce!
Recipe Alternatives
You can try adding different spices to add some extra flavour, or try Big Rick’s Honey BBQ Sauce to add some sweetness.
