These healthy sausage rolls are a party winner for the kids. They freeze well (before they are cooked) and can be pulled out of the freezer at the last minute and cooked from frozen (allow an extra 20 minutes cooking time).
Preheat oven to 180C.
Wring all the water from the grated carrot and zucchini - this is a crucial step to prevent soggy sausage rolls. Place in a large bowl with one egg. Rip open the sausage casings and squeeze the sausage meat into the mixture. Mix thoroughly and set aside.
Cut each sheet of pastry in half, to leave you with six (total) rectangular strips of pastry. Divide the sausage mixture evenly between the sheets and roll into a snake like shape on one side of the pastry.
Crack the remaining egg into a small bowl and gently whisk to break yolk. Paint the exposed pastry lightly with the egg mixture. Gently fold the pastry over the mince to create a sausage roll, pressing the edges firmly with the back of a fork where the pastry meets. Making sure it is tightly sealed.
Brush the top of the sausage roll with remaining egg wash and sprinkle with sesame seeds and poppy seeds. Cut the sausage rolls into desired portions (I make two to three sausage rolls from each strip, or up to six for party-sized portions). Place on a lightly greased oven tray and bake for 20 - 25 minutes until golden and cooked through. Serve with tomato sauce or chutney.
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