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19 Aug 2014 Savoury

Lunch Box Inspiration #2: Sausage Pasty-Saurus Rex

These are delicious and fun for all the family to make together, especially when it comes to creating the dinosaurs. They can be prepared in advance and refrigerated or frozen, ready to be cooked fresh the night before they are needed.

Makes 12

Approx: .60c per pasty


Preheat the oven to 200C (400F / Gas Mark 6).

Mix the sausage meat in a large bowl with the spring onions, apple, cranberries (or apricots), cheese, parsley and enough seasoning to taste.

Roll the pastry out on a floured surface to about 3mm (1/8 in) in thickness. Then, using a 12 ½ cm (5 in) round template, cut out 12 circles, re-rolling the pastry as necessary.

Divide the meat filling into 12 even sized portions and arrange each one in a sausage shape in the centre of each circle. Brush the egg around the pastry edges and then lift opposite sides up to stick together on top. Use a scissors to snip 1cm cuts into the seal, all along the length and spaced about 1cm apart. Turn the corner of each square downwards to make a triangle and watch the dinosaur spines take shape.

Use the tip of a sharp knife or skewer to score a pattern on the rest of the pastry dinosaur or to etch each child’s name on.

Place on a baking sheet lined with parchment paper and brush the remaining egg all over each one.

Bake for 25-30 minutes until the pastry is crisp and golden and the filling cooked through.


ALSO IN THE BOX: fruit and yoghurt layered pot using Paddy O’s Granola, ‘cheesey foot’ (cheese slice stamped with a foot shaped cutter), cashew nuts, baby carrots, mini box of sultanas & raisins, watermelon wedge, milk.

NUTRITION: Adding the apples and cranberries to the sausage meat is a great way to encourage kids to eat their greens. Use wholemeal flour if making your own pastry.


Photo © Joanne Murphy

You will need...

500g good quality sausage meat

3 spring onions, finely chopped

1 small apple, peeled, cored and finely chopped

50g dried cranberries (or apricots), roughly chopped

2 tbsp finely chopped flat leaf parsley

500g shortcrust pastry

a little flour for dusting

1 egg, beaten

sea salt and freshly ground black pepper

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