with Rainbow Fries & BBQ Sauce
It’s all hands on deck, this recipe is designed to be cooked by grown-ups and kids together! The humble sausage roll, could it possibly be improved? A pork and pear filling provides the perfect balance of sweet and savoury, wrapped up in flaky filo for the perfect hand-held bite. We think we’ve nailed it!
Allergens
Utensils
Tags
Mixed sesame seeds
sachet
Filo pastry
1 packet
Fine breadcrumbs
1 packet
Pork mince
500 g
BBQ sauce
1 packet
Potato
1 packet
Sesame seeds
1 sachet
Chicken-Style Stock Powder
1 sachet
Pear
1
Kiwi Spice Blend
1 sachet
Courgette
1
Carrot
1
• Preheat oven to 240°C/220°C fan-forced. • Cut carrot, potato and parsnip into fries. • Grate apple (see ingredients).
• In a large bowl, combine pork mince, Kiwi spice blend, chicken-style stock powder, fine breadcrumbs, apple and the egg. Little cooks: Help with cracking the egg.
• Evenly stack 5 sheets of filo pastry with a drizzle of olive oil between each layer. • Spoon the pork mixture down the longest side of filo sheet. Roll the pastry over into a sausage shape. • Cut sausage rolls into 6 even pieces. Little cooks: Join the fun by helping roll the pastry into a sausage shape.
• Brush the milk over the top of the sausage rolls. Sprinkle over a pinch of sesame seeds. • Place sausage rolls, 3cm apart on the lined oven tray. Bake in oven until golden, 25-30 minutes. TIP: Use two oven trays if necessary.
• Place veggie fries on a second lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then bake until tender, 20-25 minutes. Little cooks: Help toss the veggie fries on the oven tray before baking.
• Divide Kiwi-spiced pork and apple sausage rolls and rainbow fries between plates. • Serve with BBQ sauce. Enjoy!
3290
kJ
Energy (kJ)
786
kcal
Calories
30.5
g
Fat
10.6
g
of which saturates
65.9
g
Carbohydrate
17
g
of which sugars
5.2
g
Dietary Fibre
58.8
g
Protein
0
mg
Cholesterol
1500
mg
Sodium
