The demand for minced meat from our fabulous butchers has never been so high. Therefore it is timely that I provide my Sausage Rolls recipe, a dish that I prepared last night with much delight! Feel free to smother them with tomato sauce, or not! They are good either way. Kids love sausage rolls. During the holidays it may be a great time to spend some quality time in the kitchen with the kids, making a meal that everyone will enjoy.
The format of providing a photo of the ingredients seems to work, so that maybe that will be the format from now on.
Preheat the oven to 225c. Layout your frozen Pampas Puff Pastry sheets individually on the bench so they start to thaw. In a mixing bowl place 1kg minced beef, a finely diced onion, a handful of finely chopped Continental Parsley, a sachet of rolled oats, a handful of grated Grana Padano parmesan cheese, two eggs, a teaspoon of powdered Massel Chicken Stock, a good sprinkle of Murray River Pink Salt and of course freshly ground pepper.
In a separate bowl, beat an egg.
Mix, by hand, all the ingredients until they are well mixed and consistent.
Gently cut each pastry sheet into three strips. Remove a strip, lay the sausage roll filling into the centre of the strip. Paint the edge closest to you with the beaten egg, then pull the pastry over the top of the rolled filling and seal in onto the egg covered strip. If you roll the roll towards you, the seal will be underneath, which is where it should be.
Cut the roll into three smaller rolls. Place the rolls onto a baking tray covered with baking paper. This ensures your rolls come out cleanly and there is little to wash up!
Once all the rolls are laid out, gently score lines into the top of the roll for heat transfer. Coat the rolls completely with the beaten egg.
Place into the now heated oven and allow to cook for about 25 mins or until they are a dark golden colour. Don't eat them too soon, they're hot!
Enjoy.
Kind regards,
Brendan Blake
