Pork and Pumpkin Sausage Rolls

Iconic cooking brand, Kenwood, encourages families to get creative in the kitchen, drawing on the shared experiences of baking and cooking to create new family recipes and traditions. Partnering with mum and nutritionist Ana Robinson to develop a series of nutritious yet delicious recipes, Kenwood Kids in the Kitchen aims to incite excitement among parents and children to inspire new memories and recipes that will be passed down for years to come.

“As a mum, I’ve struggled in the past with creating healthy yet delicious recipes for my children. We all know that kids can be fussy little eaters,” Ms Robinson says.

She and her children recently created these pork and pumpkin sausage rolls and have kindly shared the recipe with us. They make a delicious afternoon snack or lunch box treat.

KOTC issue out now MREC

Prep 15 minutes
Cooking time 25 minutes
Makes

Ingredients

  • 1 1/2 cups flour
  • 50g butter, cubed
  • 1/2 cup iced water
  • 500g free range pork mince
  • 1 cup pumpkin, grated
  • 1 zucchini, grated
  • 1 brown onion, diced
  • 2 cloves garlic, diced
  • 1 tsp Worcestershire sauce
  • 1 cup parsley, chopped
  • 1 cup sourdough bread crumbs
  • 3 eggs
  • Sesame seeds
  • Fennel seeds

Method

  1. Make dough by adding flour and cubed cold butter to mixer. Whisk until a crumbed texture forms. Swap the whisk attachment to the dough beater. Slowly pour water in until a dough forms. Add some flour to a clean and dry bench. Remove dough and knead until smooth. Wrap dough in cling film and place in the fridge to chill.
  2. Preheat oven to 180C.
  3. In a large mixing bowl add pork mince, onion, garlic, pumpkin, zucchini, Worcestershire sauce, parsley, breadcrumbs and 2 eggs. Mix with your hands until well combined. Season with salt and pepper to taste.
  4. Take dough from the fridge. Remove cling film and place on a lightly floured bench top. Using a rolling pin, roll out into a 30cm x 40cm rectangle.
  5. Place pork mixture along the long side of the pastry, leaving 3cm on the edge. Fold pastry and enclose mixture. Use fork to press down the sides.
  6. Separate egg white from egg yolk. Use the egg yolk to brush over the top of the pastry. Top with sesame and fennel seeds. Cut into slices.
  7. Place sausage rolls on a baking tray lined with baking paper. Bake for 25 minutes or until golden brown.

Nutritional Information (per serving)

No nutritional information available for this recipe.

KOTC issue out now MREC

By Angela Sutherland
After spending many years hustling stories on busy editorial desks around the world, Angela is now mum of two little ones and owner/editor at Kids on the Coast / Kids in the City. She is an atrocious cook and loves cutting shapes to 90s dance music. Angela is the editor of Kids on the Coast - a free family magazine whats on guide for Kids: things to do, school holiday fun and free activities for kids... Fun attractions, family food & travel, kids health & wellbeing, kids parties venues, parenting, pregnancy & babies, guide for parents. Servicing Brisbane, Gold Coast, Sunshine Coast and beyond, Kids on the Coast is an online guide for parents with kids things to do with kids, schools and education and lifestyle news located on Gold Coast, Sunshine Coast & Brisbane, QLD.

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