This is a sausage roll for the whole family. It requires a longer cooking time than the smaller sausage rolls and can be served in slices. Tomato sauce is necessary!
School holidays may mean that you have extra helpers who will love to eat this, so they should love to assist you to make it as well!
Ing
1 or 2 sheets thawed puff pastry
1 onion, finely chopped
1 kg premium mince meat
1 or 2 carrots, finely grated
A handful of Continental parsley
3 cloves garlic
Mushrooms (if you choose)
½ cup grated Parmesan cheese (Grana Padano)
2 eggs
1 teaspoon Massel powdered Chicken stock
Cracked or freshly ground pepper
Murray River Pink salt
Method
Preheat the oven to 225c.
In a small bowl, beat the two eggs. Put a little of the egg mixture aside to be used to coat the roll before it is placed in the oven. The rest of the egg mixture can be placed into the mix.
In a bowl, mix, by hand, the onion, mince meat, eggs, grated carrot, garlic, parsley, salt, pepper and Massel chicken stock. If using mushrooms, slice them into long strips and add them also.
Lay your thawed pastry sheet on the bench. Place a very large amount of meat on the pastry, shape and round the meat over. Gently pull the pastry sheet towards you over the meat. Now pull the other side over the meat. Seal the two pastry ends together by pressing the pastry together.
Slowly roll the sausage roll over so the seam is on the bottom. Place the roll onto a baking tray with baking paper so the roll doesn’t stick to the oven tray. Using a small sharp knife, slice the pastry on the top of the giant sausage roll in straight parallel lines. Paint the separated egg mix all over the sausage roll.
Bake at 225c for 45 mins or until the pastry turns a golden-brown cooked colour. Then it is ready.
If you have spare meat mix, which you should, make a second giant sausage roll that can be used for lunches, another dinner or an afternoon snack.
Enjoy.
