A classic Australian favourite the humble sausage roll. Make them big to suit hungry tradies or small to feed kids at a party. Make the whole lot in one go or freeze some for later. Usually served for lunch with tomato sauce/ketchup but can be a tasty snack anytime of the day.
Serving size 20
Cooking time 1 hour
Ingredients
500g beef mince
500g pork mince
3 sheets puff pastry
1 egg
1 brown onion
3 garlic cloves
1 tsp salt
1 tsp of pepper
1 tsp basil
1/2 tsp oregano
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp chilli flakes
1/2 tsp mustard seeds
1/2 tsp fennel seeds
1 tbsp sesame seeds
1 cup panco bread crumbs
tomato sauce/ ketchup to serve
Method
On low heat sweat the onion and garlic to soften it but avoid browning, once cooked remove and place aside. Combine all dry herbs in either a food processor or a mortar and pestle and grind to a a powder.
In a large bowl combine beef mince, pork mince , dry herbs , cooked onion/garlic , and bread crumbs. Using pre made puff pastry cut the sheets in half and make a sausage with the meat mixture. Make them small enough that the pastry can wrap around the outside.
Whisk the egg in a bowl , use this to brush a seam for the pastry to glue, wrap the pastry around the meat to make one large sausage roll with the seam underneath. Brush pastry with egg to help make pastry golden brown. I find the large roll covered in egg can be harder to handle and cut so I prefer to apply the egg after they are cut.
you can make optional decorative slits ontop and add sesame seeds for extra appeal. Bake in pre heated oven for 25 minutes or until golden brown at 220c /428f. Serve with tomato sauce/ ketchup
Notes
This recipe makes about 20 snack size sausage rolls, you can make them any size you prefer but if there's excess meat simply pre make more sausage rolls and freeze instead of baking to use in the future.
Herbs
The meat is very bland so you need to spice it up. You can use what ever combination you prefer but I recommend using dry herbs to help absorb moisture also most people have them already in the cupboard.
Grated vegetables can be added such as carrot or zucchini but you run the risk of a soggy pastry and no one likes that. If you do I recommend salting after grating leave for 30 mins then use a cloth to remove as much moisture as possible. While combining ingredients you may need to add more breadcrumbs to keep the mix dry.
Avoid using baking paper as it traps moisture underneath and makes them soggy. Some meat oil may char around the bottom but this is easily picked off prior to serving.
The easiest way of working the pastry is to do it when it is semi defrosted. If it becomes too soft to work or keeps tearing, place it back in the freezer for 5-10 mins.
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