Prep 30 mins
Cook 25 mins
A really popular Aussie snack which turns up at parties, picnics and for lunches. I used to make 8 dozen of these 5 days a week for about 2 years! Season these to taste-Australian sausage mince is quite salty, so I don't put too much.
- 6 pre-rolled puff pastry sheets, halved
- 1 kg ground sausage
- 1 cup fresh breadcrumbs or 1 cup dried breadcrumbs
- 1 medium onion, finely chopped
- 2 tablespoons chopped parsley
- 1⁄2 cup milk
- salt and pepper
- 1 egg
- 2 tablespoons milk
- Pre-heat your oven to 220c.
- Lay all the sheets of pastry out on your counter top.
- In Australia, this pastry comes interleaved with plastic, which I still leave on at this stage.
- Mix together the meat, breadcrumbs, onion, parsley, milk and salt and pepper.
- The mixture will be quite sloppy-this keeps the sausage rolls moist.
- Whisk the egg and 2 tablespoons of milk together in a small bowl.
- Fill a large piping bag (no nozzle) with the mix and squeeze out a long line of mix down the long edge of the pastry-about 1/2 an inch in from that edge.
- Roll up, peeling the plastic away as you roll.
- Seal the inner edge with a little of the egg mix.
- Cut each of these rolls in half.
- I like to make an indent with a sharp knife in the middle of each of these smaller rolls to make them easier to eat.
- Prick each roll a couple of times with a fork.
- Repeat this until all the pastry and mix is used.
- Brush the tops of the rolls with the egg mix.
- Place in the oven and cook for 5 minutes.
- Reduce the heat to 200c and cook for a further 20 minutes.
- Remove to a tray to cool a little before serving them with ketchup or (my favourite) BBQ sauce.
Great easy recipe, very tasty sausage rolls, I also added carrot.
Took these to the DS's music recreation group today were they were devoured. I made them the day before cooking them for 15 minutes at 200 (fan forced oven) for 15 minutes, once cooled put in the fridge and in the morning put them onto trays and baked them for 12 minutes at 180 and took them hot to DS's group. I made the mini ones. Thank you JustJanS one I will be making for ourselves (the 2 I tasted didn't give me indigestion like commercial ones do - it was delicious). Made for Edition 5 - Make My Recipe - a game of tag.
This is the second year I've made these rolls and, again, they are GREAT! I grind my own meat, usually just pork butt roasts and add Italiano Seasoning & Hy's Seasoning Salt. I pretty much guess at the measurements because I make about 200 of them so I need lots of filling. I use Tenderflake Puff Pastry and love the piping bag idea! I use a pizza wheel to cut all the pastry, works like a charm :) 5 Stars and a recipe I will continue to use for years!