Sausage Rolls

This recipe is adapted from Taste.com.au

Ingredients:
Filling

• 300g Beef mince
• 1 small onion
• 1 small carrot
• 1 small zucchini
• 1-2 tsp dried mixed herbs
• 0.5 tsp black pepper
• 1 tsp garlic - crushed
• 1 egg

Pastry

• 2 sheets frozen low-sodium puff pastry (Pampas butter puff pastry)
• Milk to brush

Directions:

1. Heat the oven to ~200 degrees
2. Take the pastry out of the refrigerator - lay out to defrost
3. Chop the onion in a food-processor
4. Grate the zucchini and carrot in the food-processor
5. Put the onion, zucchini and carrot in a blender or stick-blender chopping barrel - chop within an inch of its life. What you want is "slurry".
6. Return the slurry to the food-processor (you can squeeze out extra water if you want first).
7. Run the food-processor on slow; add the herbs, garlic, herbs, pepper and egg and let the food-processor mix them in
8. Add the mince and run it on the slowest or second slowest for a few minutes to thoroughly combine and break the mince down into a much finer sausage-meat like consistency.
9. Cut pastry sheets in half
10. Shape one-quarter of the mince mixture into a sausage and place along 1 long edge of pastry. Roll up pastry to enclose mince mixture. Cut roll into 4. Place, seam side down, on prepared tray.
11. Brush sausage-roll tops with milk.
12. Repeat with remaining mince mixture and pastry.
13. Bake for 20 to 25 minutes or until golden and puffed.

Chicken, Leek and Mushroom Pies

Adapted from 1 Busy Mum


Plugs:
Some low sodium products are hard to find - so I'm going to give some plugs

• Pampas Butter Puff Pastry - the only low sodium pastry we can find
• Rosella Variety Dash Garlic - the only low sodium jar of crush garlic we can find

Ingredients:

• 750g chicken breast - diced
• 2 medium carrots - sliced
• 5ish mushrooms - sliced
• 1 leek - sliced
• 2 cups low-salt chicken stock
• 1 clove garlic - crushed
• slosh of white wine
• Fresh thyme - if you can get it
• 3+ sheets of low-salt puff pastry
  • 2 is enough for "pot pies"
  • 3 is barely enough for "full pies"
• Plain flour
• 1 egg - mixed

Directions:
Filling

1. Add some oil to a pan over medium-low heat and slowly soften the leeks
2. When almost soft add mushrooms and carrot - stir for a few minutes, maybe raise the heat a little
3. Add in chicken, stock, garlic and herbs
4. Simmer
5. When chicken is almost cooked add the wine
6. When everything is soft add in a few tablespoons of flour and stir to thicken.

Pies

1. Heat oven to 180 degrees
2. As filling is almost done take the pastry out to defrost. Don't let them over-defrost as they will be hard to work with
3. Lightly grease some ramekins
4. Trace out ramekin bottom, side-strips and tops on the pastry. Nip out a little hole in the middle of the top, so the steam can escape while cooking.
5. Press the bottom circles into bottoms of ramekins, add the side-strips and press into the bottoms
6. Spoon in the filling, and press the top on
7. Brush top with egg
8. Bake for 20-25 mins (pretty much until you like the look of the pastry)