Despite my plantive emails, texts, psychic messages, no recipe was forth coming this week from the extremely busy half of the Dinner Girls. I really thought the psychic messages would get through. Maybe Lyndal has tuned out the whine wavelength?*

Anyway, today was not a good day for me. I forgot my glasses. You might think that’d be pretty difficult to do, seeing as I’ve been wearing them for the past, oh, 15 years. But at 5.45 this morning I was planning on wearing contacts, then decided not to, and as I was rushing out the door to bootcamp they were forgotten in the general headless chicken act (I did remember my lunch though, so that’s something).

So, a day of looking at people through a vaseline blur (not as romantic as eighties porn might lead you to believe) left me with a headache, and an (admitedly unrelated) inability to remember what I’d planned for dinner. I’m a person who needs a plan. I spent much of the day trying to figure out what I was going to have. Problem being, every recipe I looked at, I wanted. Pie, stiryfry,  Pad Thai, Pad See Ew, pie, many things that would have required me to go to the supermarket on the way home.

And then, I hit on the idea of sausage rolls. I’ve never made sausage rolls before (not being a mother, I’ve never felt the need), so I did what any self-respecting girl with too much time on their hands would do: Googled.

The possibilities! They’re endless. And far too daunting for my fragile glasses-less mind to handle. So I made it up.

Sausage Rolls

125g turkey mince
1/2 carrot, finely grated
1/2 zucchini, finely grated
1/4 onion, finely diced
1 Tbsp breadcrumbs
1 tsp worchestershire sauce
1 tsp thyme
1/2 tsp mixed herbs
1 Tbsp pumpkin and sunflower seed mix
salt and pepper to taste
1/2 sheet puff pastry
milk to brush
1 Tbsp poppy seeds

Preheat oven to 200°C fan-forced.

Squeeze any excess moisture out of the carrot and zucchini, then mix the first  ingredients together in a bowl. That wasn’t so hard, was it? The seeds were a last minute addition, and they were odd and delicious at the same time.

Lay the meat mixture along the long side of the pastry right to the edges. Brush the opposite edge with milk, then roll up to enclose completely. Trim off any excess pastry, then press the pastry closed to seal. Place on a baking tray seam side down. Brush the top with a bit of milk, cut slits in the top of the roll, then sprinkle with poppy seeds.

Bake for about 25 mins, until golden and brown. I turned mine over after 20 mins to make sure the bottom wasn’t soggy.

Was I too lazy to get a clean cutting board? Yes, yes I was.

Cut the roll in to four pieces, and serve with some kind of delicious tomato sauce (I used Spicy Tomato, to sophisticate it up a little).

Grown up sausage rolls and sauce

If you cut it up smaller, it’d make a great appetiser. But I’m a growing girl (and I had all that exercise and stress this morning), so I ate the whole thing for dinner.

And it was good. Damn good.

Tempting as it was, I didn't lick the sauce bowl clean

Here’s hoping, for the sake of my sanity, that Lyndal’s workload calms down soon and she can go back to telling me what to eat. This thinking for myself lark is hard work! Even if it was successful on this occasion.

Your successful sausage roll inventor,


*Just because I’m hearing, doesn’t mean I’m listening! 😉

No, to be fair,  I have had a 50% assignment (about to be submitted – woo!), a killer head cold and a crazy busy week so-far at work… I’ll try harder next week!  Lyn xx