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Sausage rolls

 
These are so versatile, from nibblies to the main part of a meal, depending on how you make them.
 

Ingredients

 

4 square sheets puff pastry
500g sausagemeat
1 clove garlic
1 onion
1 carrot
2 tbsp parsley
1 cup breadcrumbs (prefereably wholegrain)
Black pepper to taste
Beaten egg/milk for brushing

 

Method

 
Pre-heat oven to 190 degrees C if cooking immediately

Lay puff pastry sheets out individually to defrost. Leave them for 10 minutes, to defrost properly, or they will crack up as you try to roll them up into rolls.

Chop the onion, garlic, carrot and parsley finely, (if using a food processor do not let the onion liquidise, just pulse for a few seconds until it looks 'finely chopped', with bits up to about 4mm. long).

Put into a bowl with breadcrumbs and sausagemeat and pepper and combine by squeezing through your fingers in the mixture, letting the mixture ooze out between your fingers: very satisfying. Alternatively, you could mash the ingredients until well mixed, but fingers really work best. Do not use a food processor however, as it will remove all the texture.

Cut each pastry square in half and lightly brush 2 cm either side of the cut with milk or egg . This liquid will form the 'glue' as you roll everything up, and each half will form one section of sausage roll, which you will roll up towards the cut. .

Cut the filling mixture into 8 portions, so that you get even portions for each of the 8 separate sections, and roll each one between your hands to a sausage shape the length of pastry edge.  Put a ‘sausage’ on opposite edges of each pastry square, leaving the cut edge in the centre.

Gently lift the pastry edge with the sausage mixture on it and roll the pastry to the centre cut. Allow a cm. of overlap where the rolled up section of pastry sit on top of the other side, which was painted with milk or egg. Lift the roll up and cut it into desired number of sausage rolls (each roll makes between 2 and 6 sausage rolls, depending on the size you want).

Put the rolls onto a baking sheet and repeat the process to make the remaining sausage rolls. Allow about 1cm between the rolls as the pastry will puff up when cooking..

When all the rolls are made, make a small snip in the top of each one with a pair of scissors: it lets the steam out, making he roll less soggy, and it looks better too. They can be refrigerated for a few hours prior to cooking or frozen if desired. When ready to cook, brush lightly with beaten egg or milk to give a crisp, golden finish (egg is best, especially white and yolk mixed up) and cook for about 15-20 minutes at 190 degrees C.  They should be lightly browned and slightly crispy.

You can add other flavours and vegetables as desired- eg ginger, coriander, different herbs etc.
As a rule of thumb make sure that at least ˝ the filling mixture is sausagemeat and avoid ‘wet’ vegetables- eg tomatoes, and capsicum as they will release too much fluid and make your sausage rolls soggy.


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