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Sneaky Liver Sausage Rolls Recipe

Homemade pies make a regular appearance in our home, so I decided to try out sausage rolls for a change! This is a super simple recipe and is easily customisable to suit your taste, adding in the grated chicken livers is an easy way to take this recipe to the next level nutrient wise - chicken livers are one of the most nutrient dense foods on the planet, packed with iron & vitamins A, B, D, E & K - its a nutrient powerhouse!

Next time I am going to challenge myself to make the puff pastry from scratch!

As always try to use high quality ingredients & use organic produce and pastured, grass-fed and finished meat where possible, this is always going to produce a higher nutrient density meal.

I hope you enjoy this recipe, make sure to tag us in your cooking pics @wildfire_wellness


500g grass fed beef mince

2 tablespoons frozen organic pastured chicken livers, grated

1 cup bread crumbs

1/2 a small brown onion, finely diced

1 carrot, grated

1 tablespoon dried mixed herbs

1 pasture raised egg

1 cup frozen peas

1/2 a spring onion

1 teaspoon paprika

2 tablespoons worcestershire sauce (preferably organic & check the label for clean ingredients - I use Melrose brand)

2 tablespoons of tomato sauce (again preferably organic with clean ingredients - I use The Good Sauce Tomato Ketchup)

1 large or two small cloves of garlic, finely diced garlic (or 2 teaspoons of organic minced garlic)

4 sheets of organic puff pastry

1-2 extra eggs, whisked (for egg wash)

ADDITIONS (optional)

grated cheese

sliced chilli

nitrate-free bacon (diced and cooked)


Preheat oven to 200c (220c conventional)

Mix all ingredients (except puff pastry & any additions) in a bowl and divide mixture into 4 (or however many sheets of pastry you are using)

On each square of puff pastry;

- brush both sides with egg wash

- put meat mixture along one edge

- add any additions or leave plain

- roll puff pastry up and cover roll with egg wash

- repeat for all 4 sheets of puff pastry

add garnishes on top of each roll (we garnish with whatever we used inside ie put grated cheese and chilli slices on top of a cheese and chilli roll, if you don't want to garnish thats fine just make sure you mark the rolls differently so you can tell them apart after cooking)

once you have assembled all your rolls cut them up into smaller rolls (you can do this after cooking but i find it less messy to do it before)

place all rolls on a lined baking tray and into the oven for 40-45 mins

remove rolls from oven and let cool slightly before serving

Enjoy :)

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