28d • Recipes
Mini sausage rolls
I had never tried this before. I found this recipe and I am glad I did. This one is going in the family cookkbook.
Author
I Altered from original
Ingredients
Nutrition
- 1 large clove garlic - the more the better
- handful of fresh parsley leaves
- 1 pound of breakfast sausage
- 1 pack ready-rolled puff pastry I only used 1 of the 2 pastries
- 1 egg beaten
step 1
Heat the oven to 400F.
Crush the garlic and a little salt to a paste using a pestle and mortar, or use the flat of a knife on a chopping board. Mix together with the parsley and stir in 1 T cold water.
step 2
Blend the sausage meat in a food processor (if using sausages, peel away the skins) on a high speed, pour the garlic water into the mixture, then season with pepper. Blend until combined.
step 3
Unroll the pastry onto a board and cut in half lengthways.
step 4
Divide the sausage mixture in two and spread along the length of each pastry strip in a cylinder shape, leaving a 1inch edge.
step 5
Tightly roll the pastry around the sausage meat, pinch the edges, and brush the ends with the beaten egg to secure.
step 6
Cut each roll into 10 pieces with a sharp knife, each about 1.5 inches long, and arrange on a baking sheet.
Will keep, covered and frozen, for one month.
step 7
Brush more beaten egg all over the pastry. Cook for 25-35 mins until the pastry is puffed and crisp and the meat has cooked through. I cooked mine for almost 45 minutes. I temped the sausage to make sure it was at least 165 degrees.
Add an extra 10 mins if cooking from frozen. Eat hot or cold with tomato ketchup, if you like.
November Challenge - Holiday Cooking School
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Mini sausage rolls
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