 |
Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 6 |
|
A really popular Aussie snack which turns up at parties, picnics and for lunches. I used to make 8 dozen of these 5 days a week for about 2 years! Season these to taste-Australian sausage mince is quite salty, so I don't put too much. Ingredients:
6 pre-rolled puff pastry sheets, halved |
1 kg ground sausage |
1 cup fresh breadcrumbs or 1 cup dried breadcrumbs |
1 medium onion, finely chopped |
2 tablespoons chopped parsley |
1/2 cup milk |
salt and pepper |
1 egg |
2 tablespoons milk |
Directions:
1. Pre-heat your oven to 220c.
2. Lay all the sheets of pastry out on your counter top.
3. In Australia, this pastry comes interleaved with plastic, which I still leave on at this stage.
4. Mix together the meat, breadcrumbs, onion, parsley, milk and salt and pepper.
5. The mixture will be quite sloppy-this keeps the sausage rolls moist.
6. Whisk the egg and 2 tablespoons of milk together in a small bowl.
7. Fill a large piping bag (no nozzle) with the mix and squeeze out a long line of mix down the long edge of the pastry-about 1/2 an inch in from that edge.
8. Roll up, peeling the plastic away as you roll.
9. Seal the inner edge with a little of the egg mix.
10. Cut each of these rolls in half.
11. I like to make an indent with a sharp knife in the middle of each of these smaller rolls to make them easier to eat.
12. Prick each roll a couple of times with a fork.
13. Repeat this until all the pastry and mix is used.
14. Brush the tops of the rolls with the egg mix.
15. Place in the oven and cook for 5 minutes.
16. Reduce the heat to 200c and cook for a further 20 minutes.
17. Remove to a tray to cool a little before serving them with ketchup or (my favourite) BBQ sauce.
|
|