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Zucchini Sausage Rolls

If youve relegated sausage rolls solely to the finger-food category, youre really missing out. Bulked out with vegetables, they create a splendid dinner or lunch that may entice even picky eaters. Zucchini and onionwhich are finely grated within an almost equal ratio to the bottom meatare cheap and plentiful, plus they end up being flavorful padding combined with the panko, stretching the meat further. But perhaps moreover, they offer pools of moisture that allow you to mix the meat vigorously in the design of dumplings or kebabs, making the filling juicy and bouncy instead of dense and leaden. The resulting sausage rolls are light but substantial, encased in buttery, burnished pastry.

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4 servings


medium zucchini (about 8 oz. total), scrubbed


small white onion (about 4 oz.), halved


oz. ground pork


cups panko

cup finely chopped parsley


Tbsp. extra-virgin essential olive oil


Tbsp. finely grated lemon zest


tsp. coarsely ground fennel seeds


tsp. Diamond Crystal or 1 tsp. Morton kosher salt


tsp. freshly ground black pepper


tsp. garlic powder


tsp. paprika


large egg


package frozen puff pastry, thawed


Step one 1

Grate 2 medium zucchini (about 8 oz. total), scrubbed, and 1 small white onion (about 4 oz.), halved, on the tiny holes of a box grater right into a large bowl. Add 8 oz. ground pork, 1 cups panko, cup finely chopped parsley, 2 Tbsp. extra-virgin essential olive oil, 1 Tbsp. finely grated lemon zest, 2 tsp. coarsely ground fennel seeds, 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt, 2 tsp. freshly ground black pepper, 2 tsp. garlic powder, and 2 tsp. paprika. Beat 1 large egg in a little bowl to blend; set 2 Tbsp. egg aside in another normal size bowl. Add remaining egg to zucchini mixture and, utilizing a sturdy wooden spoon or the hands, mix vigorously until evenly combined (its better overmix instead of undermix here).

Step two 2

Unfold puff pastry sheets from 1 package frozen puff pastry, thawed. (If utilizing a 14-oz. package with only one 1 sheet of pastry, cut in two lengthwise and roll out each half on lightly floured surface until about 14×9″.) Dealing with 1 sheet, spoon 1 / 2 of meat mixture about 1″ from edge of pastry closest for you. Pat mixture into sausage shape, running along amount of pastry. Fold pastry up and over mixture, then roll-up to encase fully. Gently run your thumb along seam to seal (you don’t need to pinch both ends of roll closed). Place sausage roll, seam side down, on a parchment-lined baking sheet. Repeat process with remaining sheet of pastry and meat mixture. Chill, uncovered, at the very least 30 minutes or more to 2 hours.

Step three 3

Place a rack in lower third of oven; preheat to 375. Brush sausage rolls with reserved egg. Utilizing a paring knife, cut slashes in top of pastry at regular intervals. Cut each roll into 6 pieces to create a total of 12. Arrange evenly on baking sheet and bake until rolls are puffed and light golden brown, 3040 minutes. Reduce oven temperature to 350 and continue steadily to bake until deep golden brown, 1520 minutes longer.

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