This is a very easy recipe and great for picnics or parties for finger food. Sausage rolls are generally quite plain, but you can play around with different ingredients and create delicious little delights that are very satisfying. Today I decided to use fresh herbs from my garden and for something different, a little bit of grated cheese.
500gm lean beef mince (you can also combine 250gm pork mince and 250gm beef mince)
1/2 cup bread crumbs
1/2 cup milk
3 tablespoons soy sauce
1/2 cup tomato sauce
1 grated carrot
3 crushed garlic cloves
Pinch each of salt, pepper and sweet paprika
1/4 cup mixed fresh herbs finally chopped (I used basil leaves and parsley)
1/3 cup grated cheddar cheese
4 sheets Puff pastry
1 beaten egg & poppy seeds (or sesame seeds if you prefer)
Combine the milk and bread crumbs and set aside. In a bowl add the soy sauce, tomato sauce, carrot, garlic, egg, salt, pepper and sweet paprika, lastly add the mixed fresh herbs and bread crumbs which have been absorbing the milk. Use your hands and fingers to massage all the ingredients together and leave in the fridge for a minimum of an hour to allow the flavours to mingle. The cheese will be added to the mince mixture just before rolling into the pastry.
When ready to cook, preheat your oven to 180 degrees celcius and prepare 2 baking trays with baking paper and lightly spray with oil (I use Canola oil in a spray can), take out your mince and add the grated cheese, give the mixture another good massage. Take a ready rolled sheet of pastry and drop in the meat mixture and create a sausage by rolling the meat with the pastry. Cut the rolled pastry into 8 pieces. Before placing in the oven, brush the rolls with the beaten egg and sprinkle with poppy seeds. Bake for at least 30 minutes. Let them cool on the trays until warm, removing them too soon from the trays may cause them to break (I learnt this the hard way). Serve with tomato ketchup or sweet chilli sauce. Nom nom…