Mini Sausage Rolls #SundaySupper

Today at #SundaySupper we are talking about Kids in the Kitchen. Now Morgan is a bit too young to help me in the kitchen, although I am sure she thinks she is being helpful. But I knew this would be a perfect time to try out some new recipes for her 1st birthday which is in one week. Yikes! Where did the time go?

When my daughter turned 6 months she had already been showing a very strong interest in what was on our plate. I had been excited and slightly nervous about this stage of her development. You see it is at this stage that most people, my mom included, introduce their babies to food on a pureed diet but I had made the decision that I wasn’t going that route, I was going to follow Baby Led Weaning. The short explanation being that we were going to skip the pureed process all together and introduce finger foods first. I was in new territory because for the first time I was doing something that neither my mom or my mother-in-law had done so I didn’t have them to ask questions. But I had a few friends successfully do it and I was in a group of 10 mothers that were going to attempt this process so we were in it together. The funny thing is even if I hadn’t decided to do it this way I would have been forced to do so because of my daughter’s stubbornness. She is now almost a year and it wasn’t until 2 month ago that she allowed us to put a spoon anywhere near her face. Since the very beginning she has wanted to feed herself. I am happy to say that baby led weaning worked for us and it has been a fun, if not messy journey. And we have survived it without any choking incidents, there is a difference between gagging and choking. Have any of you tried baby-led weaning?

Mini Sausage Rolls

500g (1 lb) pork mince
1 small onion, chopped
1 carrot, peeled, chopped
50g (1/2 c.) breadcrumbs
1 egg, lightly beaten
1 garlic clove, minced
1 Tbsp parsley
1 tsp oregano
1/2 tsp ground black pepper
2 sheets frozen puff pastry, partially thawed
1 tablespoon milk

Preheat oven to 220 C (425 F). Line a baking tray with baking paper. Combine onion, carrot and breadcrumbs to a food processor and mix well.

Sadly I don’t have a large food processor so I have to do this in stages. If you do have a large one just add the mince and egg to the breadcrumb mixture and mix until it becomes almost like a paste. I pulsed the meat and the egg on their own.

Make sure the breadcrumb and meat is well combined. I purposely did not add any salt so that this would be a suitable food item for my 1 year old. But if you don’t have that limitation I would add no more then 1 tsp of salt but both my husband and I agreed that we didn’t miss the salt.

Cut puff pastry sheets in half. Shape one-quarter of the mince mixture onto one of the pastry sheets like a sausage.

Roll up pastry to enclose mince mixture and place seam side down onto the baking tray. Brush the top with milk.

Make slices across the roll but don’t cut all the way through. Each roll made 6 mini rolls but this can vary depending on how large you want them.

Bake for 20 to 25 minutes or until golden and puffed. Allow to cool on tray for 5 minutes.

Serve warm or cold. These are wonderful cold so they make a great picnic or pack lunch food item. But the question is will they last long enough to have leftovers cold, not with this little one around they won’t.

Check out my fellow #SundaySupper bloggers posts as the celebrate Kids in the Kitchen.

Start your day:

Healthy Snackers:
Main Squeeze:

Sweet Treats:

Brenda is hosting this special event  and we would love for you to join us.  We will be sharing great family recipes all afternoon and want you to share yours with us! Our #SundaySupper live chat will start at 3 pm EST.  Follow us on twitter by using hashtag #Sundaysupper or using Tweetchat.

We love to feature your recipes on our #sundaysupper pinterest board and share them with all our followers.