Sunday, 4 September 2011
This seemed like a pretty good one to start off with. I think every kids party I have ever been to has had sausage rolls. I don't know many people who don't like sausage rolls. They are cheap, versatile, quick and super easy to make. You can grate extra veggies into the mix or leave them out completely.
Much like spag bol, everyone has their own recipe for sausage rolls. So of course when it came to making them for the upcoming party I turned to my mum for her tried and tested recipe (which by the way make the best sausage rolls. I should know I have eaten plenty over my 24 years)
I cut my sausage rolls into "finger food" size but you can easily make them larger, or small again if you want.
500-700gms sausage mince
3 slices day old white bread
1/2 cup milk
1 brown onion - finely chopped (or grated)
1 small to medium carrot - grated
Salt and Pepper to taste
4 sheets of puff pastry - partially thawed
Egg wash (1 egg, lightly beaten and a little bit of milk)
1. Preheat oven to 200°C/180°C fan-forced. Line 2 large baking trays with baking paper. Place the bread into a shallow dish and cover with milk. Set aside until the bread has soaked up all the milk.
Using a sieve or your hands squeeze as much of the liquid out of the bread as you can.
2. Place the mince, bread, onion and carrot in a large bowl. Using a large spoon (or your hands, they work best) mix until well combined. Season with salt and pepper.
3. Cut each pastry sheet in half. Shape a small amount of the mince mixture into a sausage shape. Place along 1 long side of 1 pastry half. Roll up pastry to enclose filling. Using fingertips, pinch pastry to seal. Cut into as many pieces as you wish (2 large, 4 medium or 8 mini). Place, seam side down, on 1 prepared tray. Brush lightly with egg wash.
Repeat with remaining mince mixture and pastry.
4. Bake for 35 minutes or until golden and cooked through.
5. Serve with tomato sauce.