Sausage Rolls
Well tomorrow is the AFL Grand Final and I made some sausage rolls for the occasion. I have made these before and they were really nice. They are a little bit fiddly to assemble but the filling is easy to make. So here goes.
Firstly preheat the oven to 220 degrees Celsius. In a small sauce pan cook off the onion, garlic and fennel seeds until soft, but not brown. Set the onion mixture aside to cool while you mix together the other ingredients except for the egg and pastry of course.
Now add the cooled onion mixture to the meat mixture until well combined. Defrost the puff pastry sheets. Cut them into 6 rectangles. In the middle of the sheet piece place a tablespoon of the mixture. Spread lengthwise and roll up the pastry. Then cut the roll in half again.
Brush each roll with the beaten egg. Place the rolls on a baking tray that is lined with baking paper and cook in the oven until golden brown. It should take around 20 minutes.
After they are cooked serve while still hot. You can also reheat them if you intend to eat them later like I do. They also freeze well. They need to be defrosted before you try and reheat them to avoid burning the pastry.
GO HAWKS!!!!
Until next time, Happy Cooking, Kate.
***Ingredients
Firstly preheat the oven to 220 degrees Celsius. In a small sauce pan cook off the onion, garlic and fennel seeds until soft, but not brown. Set the onion mixture aside to cool while you mix together the other ingredients except for the egg and pastry of course.
Now add the cooled onion mixture to the meat mixture until well combined. Defrost the puff pastry sheets. Cut them into 6 rectangles. In the middle of the sheet piece place a tablespoon of the mixture. Spread lengthwise and roll up the pastry. Then cut the roll in half again.
Brush each roll with the beaten egg. Place the rolls on a baking tray that is lined with baking paper and cook in the oven until golden brown. It should take around 20 minutes.
After they are cooked serve while still hot. You can also reheat them if you intend to eat them later like I do. They also freeze well. They need to be defrosted before you try and reheat them to avoid burning the pastry.
GO HAWKS!!!!
Until next time, Happy Cooking, Kate.
***Ingredients
- 1 tablespoon olive oil
- 1 medium brown onion
- 2 teaspoons fennel seed, crushed
- 2 garlic cloves, chopped finely
- 2 tablespoons breadcrumbs
- 250 grams sausage mince
- 250 grams beef mince
- 1 tablespoon tomato paste
- 2 tablespoons parsley, chopped
- 2-3 sheets puff pastry
- 1 egg, beaten lightly
So yum!
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