These sausage rolls I have made a few times and my kids love them, I love them to. They have a few vegetables in them, so are better than any frozen packet one you can buy. My kids also prefer puff pastry here, they say it is better than the store bought sausage roll pastry. They are so simple to make, it takes less than 30 minutes to prepare this, it really does.
Thaw the puff pastry until it can be rolled without cracking, don't over thaw it, as it becomes too soft to work with.
I like making small sausage rolls, so each puff pastry mince filled roll I cut into 4 pieces. If you want, cut it into thirds or cut it in half to make large sausage rolls. If making larger sausage rolls, cut slits into the puff pastry, to ensure the meat gets cooked in the centre of the roll, and it looks nice to.
I also like to double the recipe and freeze them, so I have sausage rolls ready to bake when I need them. This I like to do with small sausage rolls only as they are quick to thaw and I know the meat will cook in the centre. Thaw the sausage rolls first, then bake. If you are short on time, thaw for 30 minutes only, and increase the cooking time by 10-15 minutes or so if cooking from frozen. Always test one before serving to ensure it is cooked through.
This is so easy to make, you will not go back to the store bought ones, once you have given these a go.
Makes 24 small sausage rolls, 18 medium sausage rolls or 6 large sausage rolls
Preparation: 20 minutes
Cooking Time: 25-30 minutes
250g sausage mince
250g pork and veal mince
1 small onion, finely chopped (I use a small food processor)
1 small carrot, coarsely grated
1 small zucchini, coarsely grated
1/2 cup fresh breadcrumbs (small food processor again)
1 tablespoon tomato paste
1 tablespoon barbecue sauce
1/4 teaspoon vegeta (optional)
Salt and pepper, to taste
3 sheets frozen puff pastry, thawed
Tomato sauce, to serve
Preheat the oven to hot, 200C/180C fan forced. Line two baking trays with baking paper.
In a large bowl add the sausage mince, pork and veal mince, onion, carrot, zucchini, breadcrumbs, tomato paste, barbecue sauce and only one lightly beaten egg. Season to taste with salt and pepper, and add vegeta if you like. Now using your hands (put gloves on if you like) give this mixture a good mix to ensure it is combined well, really squish it together so all the mince is mixed into the other ingredients.
Cut each sheet of pastry in half.
You need to add the mince mixture to one long edge on each pastry sheet and form a long sausage shape. (I like to flatten the mince a little so that the sausage mixture goes all the way to the edges, then squeeze it to make the sausage shape, this way the mince goes to the edge and has a uniform thickness throughout).
Now the long edge that has the sausage on it needs to be roll over tightly to the other long edge, make sure the seam (opening) is on the bottom of your roll.
Cut each roll into 2 large, 3 medium or 4 small even pieces. I like 4 as it gives you small sausage rolls.
Place the rolls on your prepared trays, about 2-3cm apart. Lightly beat the remaining egg, and brush the rolls with the egg. For the large and medium sized rolls, score the tops of the pastry in a few places
Bake for 25-30 minutes or until golden and cooked through. Serve with tomato sauce.
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