Our Andy's Gone With Kettle Now.
Ill Met By Daylight

Monday Munchies #22

Back Up recipe to the rescue.

Old fashioned sausage rolls. Whatever rolls your boat

Tips and Tricks:

  • Buy the best quality mince you can, HeartSmart or 5 Star here. The better the meat, the less fat, the better the finished sausage roll.
  • Be prepared to squelch the mixture for a few minutes at least. Wear disposable gloves if you hate the feel of the meat. The more you mix it by hand, the more it emulsifies naturally, in fact you don't usually need to add an egg at all if you are prepared to mix for 5 minutes.
  • Preheat the oven and line the tray
Old-fashioned Sausage Rolls makes 16 
  • 300g best beef mince
  • 1 onion, grated or finely chopped
  • 1 carrot, peeled and grated
  • 1 egg
  • salt and pepper to taste
  • 1/2 cup finely chopped fresh parsley or chives or a mixture of your choice
  • 2 sheets of puff pastry, thawed
  • milk  or egg wash for brushing onto the rolls

Preheat the oven to 220*C and line two trays with baking paper.

Place the mince, onion, carrot, herbs, seasonings and egg into a bowl and squelch about, mixing with your hands until you feel the texture of the mince change. It will 'come together' (right now!!) If you don't wish to use an egg, you can mix for about 5 minutes.

Cut each pastry sheet in half, and leave the backing plastic on, if there is any.

Divide the mixture into 4 equal parts and then arrange each part down one long side of the pastry. In a sausage shape. Make sure you go right to the ends, no-one wants a half-empty pastry casing.

Use the plastic backing to help you roll the pastry, quite firmly, around the mince to make a 'roll' and then place seam side down. (Remember to discard the plastic!!)

Cut each roll into four equal parts, brush with milk or egg wash and then prick decoratively with a fork

Arrange on the tray and bake for 20- 25 minutes. Keep an eye on them, I rotate the trays. Peek underneath a roll, lift it up with the edge of a knife, they can catch quite easily. They will be a lovely golden brown when they are cooked.

Then cool for a few minutes and eat, piping hot or cool or cold, with tomato sauce.

These freeze well as cooked rolls, or at the ready to cook stage and really, they are quite healthy and economical to make. 16 sausage rolls at our local bakery cost almost $40.

Comments

sue

The sausage rolls look delicious. I havent made any in quite a while but my mum whips up a batch every now and then. Great for cold days too.

Megan

do you know, i have never ever made home made sausage rolls!! yes, i know, isn't that just terrible!! one day.. your's look particularly tasty :)

Kate

I've never been much of a sausage roll fan, but your words of wisdom are making me consider getting out that packet of mince from the freezer and giving it a go...
Thank you for your Backup Monday Munchie!

Sarah

Oh, those do look good! I checked 'keep new' in bloglines on this one. I have a whole list of your recipes I want to try!

bon008

Ooh they look tasty!! :)

Michelle

I've never made sausage rolls before and looking at the recipe you just shared, they're not that hard to make!! Thanks Cindy!!! I have all the ingredients except for the mince. Will try to make them this weekend :)

kuka

mmmm these look delish!!!
I love to squeeze as many vegies as I can in to my sausage rolls for and extra bit of healthiness, but I just can't give up the sausage mince for high quality beef - it is just too tasty (and gross!! i know!!!)

Kate

Thank you for this recipe - I made it last night, with a couple of very minor mods. out of 24 sausage rolls, there is one left. Three children + three adults = hungry mob!

Suzi

We (and by we I mean me) are making these for our lunch to eat while we watch Sherlock Holmes.

Speaking of sausage rolls, Mum borrowed Delia's latest Christmas book from the library, good old Delia and her sausage rolls. I tried to borrow her tradition of sausage rolls on Christmas Eve, hasn't really taken off yet.

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