Grand Final Sausage Rolls
Grand Final Sausage Rolls
Makes approx. 30 small sausage rolls
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 discarded
- 2 tablespoons BBQ sauce
- 1 tablespoon tomato sauce
- 2 tablespoons italian herbs dried
- 2 eggs
- cracked black pepper
- sea salt pinch
- 5 sheets puff pastry square
- 1 egg for brushing the pastry
- 1 tablespoon sesame seeds
Instructions
Method:
- Preheat the oven to 200 degrees. 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.
- Lightly flour your bench to prevent sticking. Lay a sheet of pastry on a flat surface. Cut the sheet in half horizontally. Spoon some mince mixture down along the long side of one pastry half, shaping the mince into a long sausage shape. Brush opposite long edge with a little egg mixture
- Roll up pastry to enclose filling, finishing seam side down. Brush the top of the log with egg mixture and sprinkle with sesame seeds. Cut into short pieces. Place pieces, seam side down on a prepared tray, 2cm apart. Repeat with remaining mince mixture, pastry and eggwash.
- Bake for 25-30 minutes or until golden and cooked through. Serve with tomato sauce or chutney.
Nutrition
Calories: 8681kcalCarbohydrates: 596gProtein: 214gFat: 604gSaturated Fat: 169gPolyunsaturated Fat: 68gMonounsaturated Fat: 324gTrans Fat: 7gCholesterol: 917mgSodium: 4123mgPotassium: 3230mgFiber: 28gSugar: 30gVitamin A: 11233IUVitamin C: 16mgCalcium: 617mgIron: 51mg
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