They say that a kid has to try something 11 times before they get to like it. And while that 11th time might be the charm, the first ten times are not. No ones likes to hear groans when they answer the (trick) question “What’s for dinner”? And there’s no resentment quite like that of a parent cleaning up the food they spent an hour preparing that was appraised with an “awww yuk” by the little critic who hadn’t even attempted to try the food they were judging before they threw it on the floor.
Sometimes you just want dinner to go down without a fuss – and this sausage roll recipe is perfect for that. No kid I know has ever refused to eat it. Sure pastry isn’t an every day food – but emergency times call for emergency measures. I start with good quality ingredients that I source from a grocer or farmers market if possible. Anything can go in if, blitzed finely enough in a food processor which makes this recipe great for using up random leftover ingredients. In winter, I use broccoli and silver beet with a few mushrooms thrown in for good measure. In summer time, I use zucchini and carrot with a little capsicum to sweeten things up. Often I use organic mince too. The ones in the photo are beef sausage rolls with spinach and carrot, but I have lamb, brussels sprouts, silver beet and carrot in the freezer.
With lots of in season veg this sausage roll recipe is a great lunchbox standby. Make a big batch and freeze them for grab-and go-convenience.