Sausage Rolls
yum. sausage rolls. this is my 2nd batch actually. you wouldnt believe how fugly my 1st batch looked. i overestimated the time needed to thaw the ready-made puff pastry sheets. i thought its gonna take much longer since its frozen so i went around doing my stuffs. after that the sheets turned so gooey and i was lazy to refreeze them again, so i couldnt care less and made the 1st batch just for our own consumption and the 2nd batch today. looked much better now. practice makes perfect, really. the recipe calls for sausage mince. i wasnt sure at first of what sausage mince meant. is it simply minced sausages or is it a kind of minced meat? since i had no one to clarify this with, i went ahead to use minced sausages. taste wise, it depends alot on what kind u use. i used smoked garlic ones, which tasted pretty good, albeit the fake smoked taste was a lil' too much to bear. i also added my leftover swiss brown buttons from the beef stroganoff for a more meaty bite. this is another donna hay recipe. my 2nd one after the corn cake disappointment.
ingredients (makes 18) :recipe source : donna hay modern classics 1
1kg sausage mince
2 eggs
2 cups fresh breadcrumbs
1/3 cup worcestershire sauce
2 tbsp tomato paste
sea salt & cracked black pepper
3 ready-rolled puff pastry sheets, cut into half each
2 egg yolks, lightly beaten
sesame seeds to sprinkle
directions :
combine the mince, eggs, breadcrumbs, worcestershire sauce, tomato paste, salt & pepper.
divide the sausage mixture into 6 equal portions. place 1 portion of the mixture onto the puff pastry sheet that has been halved. then roll lengthwise to enclose, placing the seam underneath.
cut the sausage rolls into 3 thirds and place on a baking tray lined with non-stick baking paper. brush with beaten egg yolk and sprinkle with sesame seeds.
bake in a preheated oven of 200 deg c for 20 mins until golden or cooked through.
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