Sausage rolls (Vego & Meat versions): The Perfect School Holiday food

We are enjoying the slow down that holidays bring on at our place.
Well to be honest- it is my kids who have slowed down and not me at all!
I have been working super hard the last few days to get my Clever Clogs Cooking Club mail orders delivered before the end of the month.
Yesterday I posted them all.
PHEW!

I really LOVE putting these together every month and sincerely hope my members are enjoying them too.
It has been an extra challenge doing it all with the kids (and their friends) around too- it certainly made me appreciate my 'alone' working time!

Invariably holidays also means that my life becomes one of Short Order chef also.
There are often extra (hungry) people to feed so cooking portions are often doubled to accomodate the extras (and frozen if not eaten, although that is rare!)

I have published both of these recipes before but I thought it would be helpful to have  them in one place as a reference.
I cooked both as we were accomodating both meat eaters and vegetarians yesterday, although one of my children (and I) prefer the vegetarian version of these- they are SOOOOO delicious!

Sausage rolls are quick to make & delicious to eat.
I don't know anyone who doesn't appreciate a good Sauso!

Like most things- home made ones are incomparable to the often nasty store bought ones.
They are easy enough that your kids could make them as well as eat them!

Ours are enjoyed with our homemade Tomato Sauce that we make in Tassie with our lovely friends- you can read all about the making of here.

SPINACH AND CHEESE SAUSAGE ROLLS:
I have published this recipe before here.
Yesterday I substituted the fetta for a tub of Cottage cheese & added a touch of chilli. They were totally scrumptious!
WHAT YOU WILL NEED:

• 1 x 250g packet frozen spinach
• 2 sheets puff pastry
• 150g grated cheese
• 150g crumbled fetta cheese
• 2 cloves garlic crushed
• 1/4 cup flour
• 2 eggs (reserve a little bit for basting the pastry)
• S& P

METHOD:
Preheat oven to 200C.

Mix all ingredients (not the puff pastry!) in a large bowl.

Cut the puff pastry sheets in half.

Spoon mixture into the centre of each pastry sheet, roll over and tuck in so all of the stuffing is tucked in nicely.

Place baking paper onto an oven tray.

Turn over so the joint seam is on the bottom & lay the rolls onto the baking paper.
Brush with egg wash & sprinkle with sesame seeds if you are feeling fancy!

Bake for 25-30 mins or until nicely browned.

Remove and eat or cool and freeze ready to pop out for emergency meals!

PORK AND CHORIZO SAUSAGE ROLLS:
 I have published this recipe before here.

WHAT YOU WILL NEED:

• 500g Pork mince
• 2 cloves garlic, peeled
• 3 slices stale sourdough, crusts removed and cut into large chunks
• 2 chorizo sausage, skin peeled off and cut into chunks
• rind of half a lemon
• a good handful of Italian parsley
• 1/2 teaspoon Smoked Spanish Paprika (regular sweet will work if you don't have the Spanish variety)
• 1 large red chilli, seeds removed
• 2 tablespoons good tomato sauce (I use our homemade one- use tomato relish rather than bought sauce if you can, it will give a better flavour)
• 4 sheets puff pastry, sliced in half
• egg wash

METHOD:

Preheat the oven to 200C.

Add the bread, chorizo, garlic, parsley, lemon rind, & chilli to a food processor and blitz till the ingredients are a crumb.

 Remove and add to a large mixing bowl.

Now add the pork mince to the food processor and blitz (pulse mode) till almost a paste but still with a little texture.

Add to the other ingredients and add the tomato sauce.  Mix with your hands till all ingredients are mixed well.

Add the mince mix to the middle of the halved sheet of puff and roll over the ends.

Slice to desired size and place on baking paper.

Brush with egg wash and bake for 20 minutes or until browned.

We have been playing this song super loud. 
Such a happy making toon from a fave band!
Enjoy!