What goes better with homemade tomato sauce than homemade sausage rolls! We had these for lunch the other day, they are also great for a party. This recipe comes from a cooking magazine. I have doubled the recipe for my family and made some other adjustments from the original. If you want less just halve the recipe.
Sausage Rolls
Ingredients:
4 slices wholemeal bread
1 medium carrot, grated
1 medium zucchini, grated
1kg mince
1 onion finely chopped
1/4 C tomato chutney (you could use sauce or tomato relish - for a spicy mix add chilli sauce instead)
6 sheets frozen puff pastry partially thawed
2 T milk
Method:
1. Preheat oven to 220 C. Line two large trays with baking paper
2. Place bread in bowl and cover with warm water, stand for 5 minutes and then drain. Squeeze bread to remove excess moisture.
3. Place grated carrot and zucchini (you may want to squeeze excess moisture from these), bread, mince, onion and chutney into a bowl and mix to combine.
4. Cut pastry sheets in half. Shape a handful of mince into a long sausage along the edge of a piece of pastry. Brush opposite side with milk, and roll up to encase filling. Cut into size you want (I usually do 4 or 6). Place with the seam side down on tray. Repeat with remaining mixture.
5. Brush tops of sausage rolls with milk and place into the oven. Bake for 20- 25 minutes until puffed and golden. Cool on tray for 5 minutes before serving with tomato sauce.
1 medium carrot, grated
1 medium zucchini, grated
1kg mince
1 onion finely chopped
1/4 C tomato chutney (you could use sauce or tomato relish - for a spicy mix add chilli sauce instead)
6 sheets frozen puff pastry partially thawed
2 T milk
Method:
1. Preheat oven to 220 C. Line two large trays with baking paper
2. Place bread in bowl and cover with warm water, stand for 5 minutes and then drain. Squeeze bread to remove excess moisture.
3. Place grated carrot and zucchini (you may want to squeeze excess moisture from these), bread, mince, onion and chutney into a bowl and mix to combine.
4. Cut pastry sheets in half. Shape a handful of mince into a long sausage along the edge of a piece of pastry. Brush opposite side with milk, and roll up to encase filling. Cut into size you want (I usually do 4 or 6). Place with the seam side down on tray. Repeat with remaining mixture.
5. Brush tops of sausage rolls with milk and place into the oven. Bake for 20- 25 minutes until puffed and golden. Cool on tray for 5 minutes before serving with tomato sauce.
No comments:
Post a Comment
Thanks for taking the time to comment, I always appreciate your kind words.