Pork and Pumpkin Sausage Rolls with Spiced Tomato Sauce!
Feeding a crowd? Try these tasty Pork and Pumpkin Sausage Rolls to win them over!
Prep Time: 55mins
Cook Time: 50mins
- 800g butternut pumpkin, peeled, cut into 2cm cubes
- 2 tablespoons extra virgin olive oil
- 1 tablespoon ground cumin
- 1kg pork sausages, casings removed
- 8 green onions, thinly sliced
- 1/3 cup finely chopped fresh coriander leaves
- 3 eggs
- 4 sheets frozen puff pastry, partially thawed
- 1 tablespoon sesame seeds
- 240g salad leaves, to serve
- 1/2 small red onion, thinly sliced, to serve
Preheat oven to 200C/180C fan-forced. Line 3 large baking trays with baking paper. Place pumpkin, oil and cumin in a bowl. Toss to coat. Place in a single layer on 1 prepared tray. Season with salt and pepper. Bake for 15 minutes or until golden and tender. Set aside to cool for 15 minutes.
Place sausage meat in a large bowl. Add onion, coriander and 2 eggs. Using clean hands, mix well to combine.
Lightly beat remaining egg. Place 1 pastry sheet on a flat surface. Leaving a 1cm border, gently press 1/4 of the sausage mixture over pastry. Top with 1/4 of the pumpkin. Fold over pastry to enclose filling. Place, seam-side down, on prepared tray. Repeat with remaining pastry, sausage mixture and pumpkin. Brush tops of each sausage roll with egg. Sprinkle with sesame seeds. Bake for 30 to 35 minutes or until pastry is golden and puffed, and filling is cooked through.
Meanwhile, make Spiced Tomato Sauce: Place oil in a medium saucepan over medium-high heat. Add garlic and chilli. Cook for 30 seconds or until fragrant.
Add tomatoes, sugar and salt. Bring to the boil. Reduce heat to medium. Simmer for 10 minutes or until reduced slightly. Remove from heat. Add coriander. Using a stick blender, blend until smooth. Return pan to medium heat. Simmer for 5 minutes or until slightly thickened. 5 Slice each sausage roll into three pieces. Serve with Spiced Tomato Sauce, salad leaves and red onion.
This is recipe is from taste.com.au