Sausage rolls

Sausage rolls

By
From
Meat
Makes
10–12
Photographer
Dean Cambray

When I make these at home for my kids I put in a little less meat and a few more vegies. It’s a great way to get them to eat more healthy stuff, and they’ll never know how sneaky you’re being. Freeze the uncooked sausage rolls if you like, and defrost them slowly on an oven tray before baking.

Filling

Ingredients

Quantity Ingredient
800g minced pork neck or shoulder
1 onion, very finely diced
1 carrot, grated
2 garlic cloves, crushed
1 tablespoon thyme, chopped
2 tablespoons homemade breadcrumbs
1/2 tablespoon salt
1/2 tablespoon freshly ground black pepper
750g Rough puff pastry
1 egg, beaten with 2 tablespoons milk
2 tablespoons parsley, chopped

Method

  1. Preheat the oven to 210ºC and lightly oil a baking tray.
  2. To make the filling, combine the ingredients in a large mixing bowl. Use your hands to scrunch everything together so that the onion, carrot, breadcrumbs and seasonings are evenly mixed in. Divide the mixture in half and form each into a long sausage, around 30 cm long.
  3. Roll out the pastry on a lightly floured work surface to form a 30 cm x 40 cm rectangle, around 0.5 cm thick. Cut in half lengthwise, to form 2 strips and arrange 1 long sausage along the centre of each. Brush one edge of each strip with the beaten egg mixture and fold the pastry over to enclose the filling. Press the edges together with a fork to seal. Cut each filled pastry strip into desired lengths to form sausage rolls.
  4. Arrange the sausage rolls on the prepared baking tray and brush the tops lightly with the egg mixture. Bake for 15–20 minutes, or until golden brown.
Tags:
Meat
Adrian
Richardson
La
Luna
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