Sausage Rolls
Source & History
This is from the Women's Weekly's Cooking Class Cookbook. I usually make these once a year - at Christmas. We have sausage rolls, pies & mini quiches for dinner on Christmas Eve.Note
- I usually double this and use the packaged sausage mince from the supermarket.
- The last few years I have been using the lower fat version of the puff pastry (no one has complained).
- Author
- Aileen Sorohan
Ingredients
- 750 grams sausage mince
- 1 large onion grated
- 1/4 tsp mixed herbs dried
- salt
- pepper
- 4 thick slices bread
- warm water
- frozen puff pastry sheets
- 1 egg yolk
- 1 tbsp water
Instructions
- Put sausage mince, peeled & grated onion, mixed herbs, salt & pepper into a bowl.
- Put bread into a separate bowl. Cover bread with warm water, let stand 5min. Drain off water, squeeze bread gently to extract water.
- Add bread to sausage mixture, mix well
- Cut each sheet of pastry in half lengthwise. Using your hands, place a roll of sausage mixture along one of the long sides of each pastry piece.
- Turn edge of pastry over the sausage mixture, roll up.
- Place seam side down on a board. With the back of a knife flatten the roll at 2cm intervals. Brush with combined cold water & egg yolk. Cut rolls into 5cm pieces.
- Place rolls on baking tray lined with baking paper, just lightly touching.
- Bake in a hot oven until brown.
Comments
Michael - 8/6/2019
Making puff pastry is a labour of love, but the flaky, buttery result is such a treat. You can't beat sausage rolls made with homemade pastry .