Kiwi As Pork Sausie Rolls with Beetroot Slaw

Kiwi As Pork Sausie Rolls with Beetroot Slaw

Ready in 45 minutes • Serves 4
This dish most recently appeared in My Choice (3 Nights For 4) on Sunday, February 6, 2022.
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It wouldn't be a morning tea in New Zealand without a sausage roll, and we've taken this humble Kiwi classic to a whole new level. Our ultimate free range pork & veggie version is wrapped in fresh Paneton all-butter pastry, crisped to perfection and served with beetroot slaw and tomato chutney!

Ingredients

Slaw

  • 4 Tbsp yoghurt
  • 350g slaw
  • 1 beetroot, grated

Sausage Rolls

  • 1/2 pack sesame seeds
  • 1 egg, whisked
  • 1 pack flaky puff pastry, cut in half lengthways
  • 50g breadcrumbs
  • 500g classic pork grind
  • 1/2 tsp salt
  • 1 drizzle of oil
  • 1 carrot, grated
  • 1 brown onion, finely diced

To Serve

  • 1 pack tomato chutney
  • 1 bunch parsley, finely chopped

Steps

  1. Preheat oven to 220°C (or 200°C fan bake).
  2. Dice onion and grate carrot. Heat oil in medium fry-pan on medium-high heat. Cook onion and carrot with salt for 3-4 minutes, until starting to soften. Add to a large bowl with pork and breadcrumbs. Mix well to combine.
  3. Unroll pastry on to a flat surface. Cut pastry in half lengthways. Divide filling into two and shape into long sausages along centre of the pastry. Roll up pastry to form two long sausage rolls. Cut each roll into 4 even-sized pieces and place on a lined oven tray, seam side down.
  4. Whisk egg in a cup. Brush egg over sausage rolls and sprinkle with sesame seeds. Bake for 18-22 minutes, or until pastry is puffed and golden and pork is cooked through.
  5. Grate beetroot and combine in a large bowl with slaw and yoghurt. Season to taste with salt and pepper.
  6. Finely chop parsley.
  7. Sausage rolls with slaw and tomato chutney on the side. Sprinkle slaw parsley.

Nutritional Information

Energy 3036 kj
726 kcal
Protein 36.7g
Carbohydrate 55.8g
Fat 38.3g