Sausage Rolls

• 份量: 4 servings (80 pieces)
• 准备时间: 2-3 hours
• 总时间: 3 hours

配料

1 kg Woolworths sausage mince

2 brown onions chopped

2 carrots grated

4 g fresh parsley chopped (1 sachet or small bunch)

4 g fresh chives chopped at (1 sachet or punnet)

2 Tbs olive oil

2-3 Tbs garlic chopped

2 large eggs (whisked, room temperature)

4 Tbs tomato paste - reduced salt (2 sachets)

3/4 beef stock pot (optional - tried it once)

4 Tbs water

2.5 Tbs mixed Italian herbs and spices

2.5 Tbs paprika

1 Tbs onion powder

1 Tbs garlic powder

1 Tbs celery salt

1 Tbs salt

1 Tbs cracked black pepper

1 Tsp grounded white pepper

8 Tbs bread crumbs (2 handfuls)

1.5 Tbs ketchup

1.5 Tbs bbq sauce

1 Tbs Worcestershire sauce

7 puff pastry sheets

Piping bag or large freezer bag

步骤

1. Preheat oven 190 degrees Celsius fan forced.

2. Separate pastry sheets and let thaw for about 15 minutes.

3. Whisk eggs and let them come to room temperature. Remove about 3 tbs of whisked egg for egg wash.

4. In a small bowl, mix the 8 dry spices, salt and peppers.

5. With a bit of oil, cook onion and carrot. Sprinkle with a little bit of salt so it doesn’t burn. Add a little more oil if too dry. Cook for about 4 minutes.

Add garlic and cook for 1 minute.

Add the mix of 8 spices.

Add the tomato paste, beef stock pot (if using), and a bit if water to loosen up.

Cook for about a minute or two. Or until it smells good.

6. Spread onion and spice mix in a layer around bottom of bowl so it cools a bit. About 5-10 minutes or so.

7. When onion and spice mix has cooled a bit, add the sausage mince, chopped parsley and chives. Mix well.

Add ketchup, bbq sauce and Worcestershire sauce. Mix well.

Add whisked egg. Mix well.

Add breadcrumbs. Mix well.

8. Put sausage mix in piping bag or freezer bag with bottom corner snipped.

9. Cut thawed pastry sheets in half. Leave on the blue sheet - no need to remove it for now.

10. Pipe sausage mix down centre of halved pastry sheets. Roll into a log - can use blue plastic sheet to help roll it.

With the seam side down, cut into desired size (I do 6 mini rolls) and transfer to lined baking tray.

11. Brush tops with egg wash right before putting into oven.

12. Cook for about 25 minutes. Depending on size etc.

13. When cooked, place on cooling rack to cool.

备注

Need carrot to keep it moist and soft. Don’t leave it out.

Don’t leave out spices otherwise it’ll be bland.

Use normal paprika - haven’t tried it with sweet or smoked.

I used jarred chopped garlic.

Use fresh, or the “Always fresh” sachet parsley and chives for the freshness hit. Don’t use dried.

You don’t need to fully cook onion and carrot - it’s just to soften it.

NOTE FOR NEXT TIMES:

Add fennel seeds - it’ll be delish!!!

Try fresh celery with onion and carrots rather than celery salt?

Add bacon and cheese another time.

Add more sausage mix in each roll - it was too much pastry on some. So instead of using 7 full sheets of pastry, use 6.

Use some egg wash down the seam of pastry to see if it stops them from opening up as much.

Try using a mix or sausage mince and ground mince?