Beef Sausage Rolls
Beef Sausage Rolls
Makes approx. 30 small sausage rolls Prep time: 20 mins Cook time: 30 mins
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Ingredients
- 600 g beef mince don’t get the lean mince, it doesn’t taste as good
- 150 g beef sausages or pork sausages, meat squeezed from the casing
- 1 brown onion large, finely diced
- 3 cloves garlic finely diced
- 1 carrot large, grated
- 1 green zucchinis medium, grated and juice squeezed
- 2 tablespoons bbq sauce
- 1 tablespoon tomato sauce
- 2 tablespoons italian herbs
- 2 eggs
- sea salt
- cracked black pepper
- 5 sheets puff pastry square
- 1 egg extra, for brushing the pastry
- 1 tablespoon sesame seeds
Instructions
- Preheat oven to 200C fan-forced. Line 2 large baking trays with baking paper.
- Remove the pastry from the freezer and separate the sheets to begin the thawing process.
- In a bowl – add the beef mince, sausage mix (not the skin), onion, garlic, carrot, zucchini, bbq sauce, tomato sauce, Italian herbs, egg, pepper and salt.600 g beef mince, 150 g beef sausages, 1 brown onion, 3 cloves garlic, 1 carrot, 1 green zucchinis, 2 tablespoons bbq sauce, 1 tablespoon tomato sauce, 2 tablespoons italian herbs, 2 eggs, sea salt, cracked black pepper
- Lightly flour your bench to prevent sticking. Lay a sheet of pastry on a flat surface. Cut sheet in half horizontally. Spoon some mince mixture down along the long side of one pastry half, shaping mince into a long sausage shape. Brush opposite long edge with a little egg mixture5 sheets puff pastry, 1 egg
- Roll up pastry to enclose filling, finishing seam side down. Brush top of log with egg mixture and sprinkle with sesame seeds. Cut into short pieces. Place pieces, seam side down on prepared tray, 2cm apart. Repeat with remaining mince mixture, pastry and eggwash.5 sheets puff pastry, 1 egg, 1 tablespoon sesame seeds
- Bake for 25-30 minutes or until golden and cooked through. Serve with tomato sauce or chutney.1 tablespoon tomato sauce
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