Steve's Sausage Rolls
Sausage rolls the way you want! Great as finger food for parties or frozen and microwaved for lunch. Just about any meat/veg/spice can be minced and added to this recipe
Thoroughly blend all ingredients into a course paste (except pastry, egg and seeds).
Cut pastry sheets in half and egg wash 2cm along one long edge.
Place a firmly packed (3 - 4cm diameter) ‘sausage’ of the mixture and roll until washed edge meets and seals.
Repeat until all mix is used. (850g – 1000g of meat mix will make 6 half sheet rolls which equals 12 regular or 36 party sized rolls.)
Wash with more egg and add seeds (good to denote different meat fillings).
Cut rolls to desired length, place on baking paper on oven tray(s), cook at 180C (fan) for 30 – 35 minutes (until golden brown).
Can be frozen and reheated.
It’s a long way to the shop…
400 - 500g Sausage mince (usually fine ground pork or beef with seasoning and corn flour added)
200 - 300g Any other meat: Bacon, chicken, ham, steak, pancetta minced or finely chopped
½ cup Bread Crumbs
1 Onion (finely chopped, fried until soft)
2 Cloves Garlic (finely chopped, fried until soft)
1 Celery Stalk (finely chopped, fried until soft)
1 Carrot (finely chopped, fried until soft)
1 cup Spinach (blanched and drained)
1 TBS Worcestershire sauce
1 tsp Ground Fennel
½ tsp Black Pepper
Puff Pastry sheets
1 Beaten Egg (for wash)
Sesame seeds/Nigella Seeds/Poppy seeds for topping