Thermomix Sausage Rolls

Super easy and delicious Thermomix Sausage Rolls made with pork mince and sausage mince encased in crispy pastry... an old fashioned classic.

5 from 1 vote

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Course: Snacks

Cuisine: Australian recipe, western

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: serves

Calories: 161kcal

Cost: $10

Preheat oven to 210 degrees celsius (fan-forced).
Place the roughly chopped carrot, zucchini and halved onion into the Thermomix bowl. Grate for 5 seconds, Speed 9, or until the mixture is finely grated (you may need to scrape down the sides of the bowl and repeat).
Place the grated vegetables into a strainer and squeeze out ALL excess liquid and then squeeze out any extra moisture with paper towel (see notes). Return to the Thermomix bowl.
Add the sausage mince, pork mince, garlic, tomato sauce and Worcestershire sauce to the Thermomix bowl. Mix for 30 seconds on Reverse, Speed 5, or until completely combined (use the spatula to help mix).
Cut one sheet of defrosted puff pastry in half.
Place 1/12th of the sausage mixture in a long thin line down the middle. Roll into a long thin roll making sure that the joined pastry seam is facing down.
Cut each roll into 3-6 pieces (see notes). Brush the tops lightly with the egg wash. Sprinkle with sesame seeds, optional.
Place the sausage rolls onto lightly greased non-stick baking trays (see notes).
Cook in the oven for 25-30 minutes or until the pastry is golden and puffed and the mixture is cooked through.

RECIPE NOTES & TIPS

The most important tip is to remove ALL moisture from the grated vegetables. If there's moisture remaining, your pastry won't crisp up!
Cut each roll into 3 pieces for larger sausage rolls, or 6 pieces for bite-sized.
Ensure your oven is preheated and HOT!
Place the sausage rolls directly onto lightly greased baking trays - do NOT use baking paper or the bases of the rolls won't go crispy.
Rotate the baking trays during baking to ensure even cooking.
All ovens are different - continue cooking the sausage rolls until they are crispy, golden brown on top and cooked through.
Substitute the pork mince and sausage mince with chicken mince, lamb or beef mince if you prefer.
Store in an airtight container in the fridge for up to 2 days.
Freeze for up to 3 months.