By Clare Keating, All Bodies Nutritionist and ex-chef
Do you struggle to eat veggies or enough veggies but know you should? This recipe is for you! I've hidden lots of veggies and plant-based goodness in these sausage rolls and they're STILL delicious!
If you're not sold on beans and want a meat-based veggie-filled option, you can absolutely still make these. I've added some notes on how to do just that.
Calories: 411, Protein: 15.9g, Carbohydrates: 56.5g, Fat: 11.8g
160g sweet potato, peeled and diced
160g carrots, peeled and diced
1 x 400g tin red kidney beans, drained and rinsed*
1 x 400g tin black beans, drained and rinsed*
1 zucchini, grated
1 onion, diced
2 garlic cloves, finely chopped
2 tbsp tomato paste
2 tsp paprika
1 tsp cumin powder
1 bunch parsley
Zest of 1 lemon
3 sheets of frozen puff pastry, thawed
2 tsp poppy seeds
2 tsp sesame seeds
Tomato sauce (optional), to serve
*For a meat-based option swap the beans for 500g of lean beef mince and instead of mashing or blitzing the beans, mix in the beef after the blitzing has been done.
Preheat an oven to 200c.
Place the diced sweet potato and carrot in a microwave-safe bowl on high heat or 6 minutes or until soft. Then, mash the sweet potato and carrot.
If you don’t have a food processor, place the kind beans and black beans in a large bowl and mash until smooth before adding the sweet potato, carrot, zucchini, onion, garlic, tomato paste, paprika, cumin, parsley and lemon zest. Then, mix until well combined
If you have a food processor blitz the black beans, kidney beans, sweet potato, carrot, zucchini, onion, garlic, tomato paste, paprika, cumin, parsley and lemon zest until well combined and no large chunks remain.
Cut each pastry sheet in half and spoon spoonful’s of the mixture down the long side of each pastry sheet. Roll the pastry sheets over and place on a lined baking tray.
Cut the sausage rolls into 4 pieces. In a small bowl whisk the egg and brush over the sausage rolls. Sprinkle the poppy seeds and sesame seeds over the sausage rolls and bake for 25 minutes. Then, serve with tomato sauce and a garden salad