Can I make the mini sausage rolls 'veggie & meat' in advance?

Yes, you can make the sausage rolls in advance and store them in the refrigerator or freezer. Warm the sausage rolls in the oven before serving.

What is a nice drink to have with these sausage rolls?

A nice drink to have with these sausage rolls is, for example, a cold beer or a glass of red wine.

Mini sausage rolls 'veggie & meat'

Name: Mini sausage rolls 'veggie & meat'
Cook time: 1 min
Total time: 1 min
Yield: 2x24 pieces
Ingredients: For the &#39;veggie&#39; version:; 300 g sweet potatoes; 1 egg; 0.5 onion; 1 roll of puff pastry; 2 tbsp flour; 2 tbsp grated parmigiano; 1 tsp mustard; 4 sprigs of parsley; 2 tsp satay spices; 1 level tsp curry; 1 level tsp cumin powder; 2 tbsp sesame seeds; Pepper and salt; 2 tbsp breadcrumbs; For the &#39;meat&#39; version:; 250 g minced beef and pork without spices; 1 egg; 0.5 onion; 1 puff pastry; 1 tsp mustard; 2 tsp satay spices; 4 sprigs of parsley; Pepper and salt; For the garnish:; Small pickles, pickled onions, and mustard

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Do you want to try making mini sausage rolls 'veggie & meat' yourself? Discover the full recipe here!

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Ingredients

What do you need?

Quantity: 2x24 pieces

For the 'veggie' version:
300 g sweet potatoes
1 egg
0.5 onion
1 roll of puff pastry
2 tbsp flour
2 tbsp grated parmigiano
1 tsp mustard
4 sprigs of parsley
2 tsp satay spices
1 level tsp curry
1 level tsp cumin powder
2 tbsp sesame seeds
Pepper and salt
2 tbsp breadcrumbs

For the 'meat' version:
250 g minced beef and pork without spices
1 egg
0.5 onion
1 puff pastry
1 tsp mustard
2 tsp satay spices
4 sprigs of parsley
Pepper and salt

For the garnish:
Small pickles, pickled onions, and mustard

For the 'meat' version:
250 g minced beef and pork without spices
1 egg
0.5 onion
1 puff pastry
1 tsp mustard
2 tsp satay spices
4 sprigs of parsley
Pepper and salt

For the garnish:
Small pickles, pickled onions, and mustard

Preparation method

How do you make this?

Steam the sweet potatoes for about 20 minutes: they should become very soft. Let them cool, peel them, and mash the flesh. Add the finely chopped onion, along with all the spices, the chopped parsley, the mustard, the breadcrumbs, salt, and pepper.

Preheat the oven to 185°C. Cut the puff pastry into 2 rectangles of 11 cm width; do not remove the baking paper. Arrange half of the mixture in the center of each rectangle, in the shape of a long sausage. Fold the sides of the dough over the sausage and press the edges to seal them; trim the ends evenly. Cut the rounded side of the sausage rolls about every 2 cm with scissors. Turn every 2 pieces once to the other side, so they are staggered. Turn them one by one, without loosening them, with the filling side facing up. Brush them with beaten egg and then sprinkle with sesame and parmigiano.

Mix the meat, chopped parsley, chopped onion, satay spices, mustard, salt, and pepper. Follow all the steps of the veggie version, but without sesame and parmigiano.

Bake everything for 25 minutes until golden brown in the oven and serve warm, with pickles, onions, and mustard.