Sausage rolls

Preparation time

15 minutes

Cooking time

20-25 minutes

Serves

Recipe courtesy of

Karina Zawilski, Accredited Practising Dietitian (APD)

500g lean beef mince

100g chopped onion, cooked and cooled (use raw if you are short on time)

1 cup grated carrot (100g)

1 cup grated zucchini, excess moisture removed (150g)

3 tbsp tomato sauce

80g low fat cheese grated

10 sheets filo pastry

canola spray (or olive oil spray)

Preheat oven to 200°C (180°C fan forced) and line 2 trays with baking paper.
Place mince, veggies, cheese and sauce in a bowl and mix together with hands well until combined.
Take one sheet of filo, spray with cooking spray and place another sheet of filo on top. Repeat this process until you have 5 sheets of pastry.
Carefully cut each pile of sheets long ways in two so you have 4 rectangles.
Divide the meat mixture between 4 rectangles and shape into sausages along the filo.
Roll the filo and meat mixture up to form one large sausage roll and spray the roll lightly all over to help seal, repeat with other rectangles and then cut into small pieces.
Pop the sausage rolls onto prepared baking trays and cook for 20-25 minutes. They should be golden when cooked.
Please note that there will be some liquid that comes out, if the bottoms are a bit wet, flip over and bake for 5-10 minutes to crisp up of desired
You can serve these by themselves, or with a salad.