Sausage Rolls (hipster certified)

kale sausage rolls || cityhippyfarmgirl

Beards, hats, cold brew coffee, braces, man buns, green smoothies and scarves. If you’ve begun to conjure up images of well-groomed hipster types with intriguing arm tatts, waxed to a curl moustaches and retro print head scarves well I’ve done my job, because I’m talking about hipsters and sausage rolls today.

So would a hipster approve of these particular sausage rolls?

Well they have a secret ingredient within them, and that secret ingredient is hipster certified….it’s kale. And as we all know hipsters eat kale for breakfast, lunch and dinner right? (As luck would have it these sausage rolls can be eaten at any meal time.)

kale sausage rolls || cityhippyfarmgirl

Hipster Certified Sausage Rolls

one bunch of curly kale (stripped from the stalk and roughly chopped)

2 small eggplants, diced

500g of organic beef mince

1 cup of sourdough bread crumbs

1 free range egg

1 knob of butter

a good slurp of olive oil

1 TSP cumin

salt and pepper to taste

puff pastry

In a pot add curly kale and diced eggplant. Add a good slurp of olive oil, cumin and butter, wilting the vegetables down. Once this is done, take them off the heat and with a hand held mixer, blitz them (or blender.) In a bowl add remaining ingredients and add cooled kale and eggplant.

If you are making your own puff pastry, line that goodness down and add your mixture in rows. If you are using the frozen stuff (because life is full and doesn’t involve making puff pastry, then thaw it out and have an extra cup of coffee in the time you’ve just saved -single origin fair trade cold brew coffee of course.

Spoon the mixture on, fold ’em up, cut them and bake on a tray at 200C for approximately 25 minutes. They should look golden, and be tantalising the taste buds.

Eat with enthusiasm, and some delicious farmers market bought chutney.

Fetta Pumpkin sausage rolls

Fetta Pumpkin sausage rolls. They weren’t shifting out of my head until I made them. A few pumpkins came and went, fetta went into other dishes, and then finally the planets had aligned and voila… there was fetta and pumpkin in the fridge at the same time.

Time to get roasting.

There aren’t too many ingredients in here, so the key to getting it to taste great, is using great ingredients. A very sweet, seasonal pumpkin, some tasty Greek fetta, local whole garlic cloves and pastry.

It’s not often you’ll find packaged pastry in my recipes. I hadn’t had any in my freezer for a really long time. So long in fact that, the pastry and I just sort sat there, eyeing each other off for awhile. In the end though, pastry won. I wasn’t about to expand my culinary skills on making puff pastry just yet, (give me another 15 years perhaps) and a shorter crust pastry just wasn’t going to cut it for this one. So I slit the plastic, and funnily enough the world didn’t end.

Fetta Pumpkin Sausage Rolls




salt and pepper

olive oil

puff pastry

Cut your pumpkin into wedges and lay on a tray

add a couple of whole cloves of garlic

drizzle with olive oil

salt and pepper to taste

roast until soft and smelling delicious

All into a bowl, and mash with a fork, cool

add crumbled fetta, stir through.

Spoon mixture into middle of pastry sheet, and roll up

cut into sizes you want, bake on tray at 200C

until golden and smells delicious