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Curry Spiced Sausage Rolls

Most of my sausage roll creations come about from leftover veggies, a handful of herbs and a well fuelled spice rack. I don’t ever recall going out and physically purchasing anything for them and that I think is the best principle when it comes to these things – especially when there’s some cheeky pastry to wrap around it like a present to your tastebuds. Having oats, eggs and sunflower seeds on hand helps here but no doubt you could do with breadcrumbs and whatever other nuts or seeds you might have for some crunch factor too. The final element to this one is the cucumber raita to dip these in – I just mix natural yoghurt with finely chopped cucumber pieces and some ground cumin, sea salt and black pepper. If you have extra cori throw that in the raita too – DELICIOUS.

If you love vego sausage rolls there are couple of extra recipes for my favourites:

Green Sausage Rolls – with a hero of spinach and peas

Eggplant Mushroom Sausage rolls – need little explanation : )

CURRY SPICED SAUSAGE ROLLS 

Makes 12 mini sausage rolls

Vegetarian

2 tablespoons extra virgin olive oil or melted coconut oil

5 carrots, trimmed and chopped into chunks

1 red onion, peeled and chopped into chunks

2 zucchini, trimmed and chopped into chunks

2 stalks celery, trimmed and sliced

1 1/2 tablespoons ground curry spice mix (I used an Indian Spice blend)

1/4 cup chopped coriander

2 eggs, whisked

1/2 cup rolled oats

1/4 cup sunflower seeds

1 cup frozen and defrosted peas

3 sheets puff pastry – I used spelt pastry

sea salt and black pepper

Cucumber Raita:

1 cup natural yoghurt

1/2 small cucumber, finely diced

small handful coriander, finely chopped

1/2 teaspoon ground cumin

Heat oven to 200C and line 2 baking trays with greaseproof paper. Spread carrots and red onion on one tray and zucchini and celery on other. Drizzle evenly with oil and sprinkle with ground curry spice mix and toss to coat. Place in oven to cook for 30 minutes. If zucchini and celery look as though they are browning too quickly just remove them from the oven sooner. Once cooked pop all the veggies, fresh coriander and oats in a food processor and blitz until broken down but not completely pureed. Transfer to a bowl, stir through 1 egg, sunflower seeds and defrosted peas and season with sea salt and black pepper. Divide mixture by 3 then place 1/3 mixture in a sausage shape on the first 1/4 of your puff pastry. Squeeze the mixture into shape and to make it slightly tighter and less likely to crumble when cooked, then roll the pastry over the vegetable mix, slice and place on a freshly lined baking tray. Repeat with remaining mixture. Brush all the pastry with egg and place in oven to cook for 40 minutes. Whilst cooking whip together the raita by combining all ingredients in a bowl and mixing. Transfer to a dip bowl, sprinkle with a bit of extra curry spice or ground cumin if you’re feeling special and serve with fresh baked Curry Spiced Sausage Rolls.

Jacqueline Alwill

Jacqueline is an Accredited Nutritional Medicine Practitioner specialising in family and early childhood nutrition and gut health. She writes for several media publications, hosts a regular nutrition segment on Channel 7 and in 2016 published her first book, "Seasons to Share" (Murdoch Books). Jacqueline is passionate about working with corporations and brands to support and educate their community and audience and is currently a media spokesperson and ambassador for Remedy Drinks, Eimele Australia, Woolworths, Kitchenaid and Nutrition Director at Bondi Bubs Wholefoods. She is mum to Jet and outside her working hours you'll find her with her family in the surf, on the beach, or out and about in nature.

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