Sunday, 6 October 2013

Sausage Rolls

Sausage mince and bread
Sausage mixture placed on the puff pastry sheet

Sausage mince rolled up in the pastry

Pastry cut to size (not very even)

Sausage Rolls baked and ready to eat



4 thick slices white bread in warm water
750 grams Sausage Mince
1 onion grated
1 carrot finely grated
2 tablespoon freshly chopped parsley
1 teaspoon dried mixed herbs
1/4 teaspoon ground nutmeg
5 sheets frozen puff pastry slightly thawed
1x 60gram egg lightly beaten

  • Remove and discard crust from bread, cut bread into cubes, place into bowl, cover with warm water and stand for 5 minutes. Drain bread in strainer pressing excess liquid.
  • Place mince, onion, parsley carrot, herbs, nutmeg and softened  bread in large bowl. Mix thoroughly with clean hands to combine.
  • Cut a pastry sheet in half, spoon approximately ½ cup of meat mixture evenly along the edge of each pastry piece. Brush opposite edges with egg then roll up to enclose filling and form long rolls.
  • Repeat with remaining pastry sheets and filling. Brush the rolls with egg, then cut each roll into 4 pieces.
  • Place rolls on oven trays, bake in 220c preheated  oven for 10 mins, then  reduced heat to  180c and  bake for further 15 minutes  or  until golden. Serve hot with  tomato sauce, if desired. 
  • Makes 40.

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