Sausage Rolls

TIME: 1 hour

 

These sausage rolls are a hit with kids and adults alike. Cut them up for party size snacks, or keep them whole for lunch.
Freeze them before cooking for up to 1 month, then pull them out, defrost and pop in the oven to cook.

Image courtesy of eating vibrantly

Image courtesy of eating vibrantly

 Ingredients:

Filling

- 500 grams of pork mince. Ask your butcher to pop it straight into your container and save on the plastic wrap!
- 2 tsp Olive oil
- 40 grams panko breadcrumbs
- 1 TBSP mixed herbs
- 1 TSP Fennell seeds
- 1 onion finely chopped
- Salt & Pepper
- 1 egg lightly whisked
- 1 TBSP Sesame Seeds

Pastry

- 1 1/4 cup salted butter (cold - do not leave it at room temperature)
- 1/2 cup very cold water
- 2 cups plain flour
- 1/4 tsp salt

 

Creating The Magic:

Making the pastry:

  1. Place the flour and salt in a large bowl. Use your fingertips to rub the butter into the flour until it resembles fine breadcrumbs.

  2. Add the water and use a round-bladed knife to stir until a dough forms. Turn dough onto a lightly floured surface and gently knead until just smooth. Cover with a beeswax wrap, teatowel or lid, and place in the fridge for 30 minutes to rest.

  3. Use a lightly floured rolling pin to roll out the dough to a rectangle. Cut as required.

Making the sausage rolls:

  1. Heat oil in a non-stick frypan over medium-high heat.

  2. Preheat oven to 180C. Line flat baking trays with baking paper.

  3. Saute onion for two minutes, then put in a bowl and allow to cool slightly.

  4. Add all other filling ingredients (except the sesame seeds) to the bowl and mix.

  5. Put a rectangle of pastry on the lined baking tray, with the longest edge closest to you. Brush egg along one long edge.

  6. Get a fifth of the filling and shape into a long log shape down the middle of the pastry. Ensure the meat is tight and compact, without gaps. Roll up, sealing the edge with egg wash.

  7. If you have time (and patience), refrigerate for 1 hour which will make it easier and neater to cut.

  8. Brush the top with the lightly whisked egg and sprinkle with sesame seeds.

  9. Bake for 25-30 minutes, or until pastry is golden brown.

  10. Allow to cool slightly then cut and serve.

TIPS

Add some chilli flakes into the filling mix if you like it spicy!
Add nutritional yeast for a cheesy flavour.

 

This recipe was adapted from Kitchen Warehouse

Unpackaged