Cur­ried Beef and Veg­etable Sausage Rolls

Super Food Ideas - - CONTENTS -


1 ta­ble­spoon veg­etable oil 1 brown onion, finely chopped 1 gar­lic clove, crushed 300g lean beef mince 2 tea­spoons curry pow­der 1 small car­rot, grated 1 small red cap­sicum, finely chopped 1 small ripe tomato, finely chopped 1 ta­ble­spoon tomato paste 1 ta­ble­spoon Worces­ter­shire sauce 1 ta­ble­spoon lemon juice 40g baby spinach, chopped ¾ cup finely shred­ded green cab­bage 12 sheets filo pas­try Olive oil cook­ing spray 1 ta­ble­spoon sesame seeds Salt-re­duced tomato sauce, to serve No-cut­lery Salad 100g green beans, trimmed 1 small gem let­tuce, leaves sep­a­rated 200g tomato med­ley, halved 3 baby cu­cum­bers, quar­tered length­ways 2 ta­ble­spoons ex­tra vir­gin olive oil 1 ta­ble­spoon lemon juice 1 Heat veg­etable oil in a large fry­ing pan over medium-high heat. Add onion. Cook, stir­ring, for 5 min­utes or un­til soft­ened. Add gar­lic. Cook, stir­ring, for 1 minute. Add mince. Cook, stir­ring with a wooden spoon to break up mince, for 3 to 4 min­utes or un­til browned. Add curry pow­der. Cook, stir­ring, for 1 minute or un­til fra­grant. 2 Add car­rot, cap­sicum, tomato, tomato paste, Worces­ter­shire sauce and ¼ cup water. Bring to the boil. Re­duce heat to low. Sim­mer, un­cov­ered, for 5 min­utes or un­til sauce has thick­ened. Stir in lemon juice, spinach and cab­bage. Cook for 1 minute or un­til spinach wilts. Re­move from heat. Set aside for 10 min­utes to cool. 3 Pre­heat oven to 220°C/200°C fan-forced. Line a large bak­ing tray with bak­ing pa­per. 4 Place 1 sheet of filo on a flat sur­face. Spray with oil. Fold in half length­ways. Leav­ing a 3cm bor­der, spoon ¼ cup of mince mix­ture across one short end of filo. Start­ing at short end, fold pas­try edge over mince mix­ture. Fold in sides. Roll up pas­try to en­close fill­ing. Place, seam-side down, on pre­pared tray. Re­peat with re­main­ing pas­try and mince mix­ture to make 12 rolls. Spray rolls with oil. Sprin­kle with sesame seeds. Bake for 12 to 15 min­utes or un­til pas­try is golden and crisp. 5 Mean­while, make No-cut­lery Salad Cook beans in a small saucepan of boil­ing water for 2 min­utes or un­til just ten­der. Drain. Re­fresh un­der cold water. Drain well. Ar­range let­tuce, beans, tomato and cu­cum­ber in a bowl. Whisk olive oil and lemon juice to­gether in a jug. Sea­son with salt and pep­per. Driz­zle over salad. 6 Serve sausage rolls with salad and tomato sauce. NU­TRI­TION: (per serve) 1916kj; 23.3g fat; 4.6g sat fat; 24.1g pro­tein; 33.9g carbs; 7.7g fi­bre; 38mg chol; 537mg sodium.

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