The sausage roll is a classic Aussie favourite.
The humble sausage roll has been a hit at kids’ parties and footy games for decades and, while we never tire of the iconic beef mince recipe smothered in tomato sauce, getting fancy with our fillings can also be fun. Encased in perfect flaky pastry the flavoured beef mince and sausage mince mixture creates a tasty lunch or weekend snack. Best served dipped in tomato sauce of course.
It’ll taste so much better coming straight from the oven, and you’ll know exactly what’s going into them.
Ingredients
Method
Preheat oven to 220°C. Oil and line oven trays with baking (parchment) paper.
Combine minces, onion, breadcrumbs, egg, parsley, paste and sauce in large bowl; season.
Cut pastry sheets in half lengthways. Spoon or pipe mince mixture lengthways along centre of each pastry piece; roll pastry over to enclose filling. Cut each roll into two pieces; place rolls, seam-side down, on trays. Brush with extra egg; cut slits into tops of rolls. Bake about 30 minutes.
You’ll need these…
KitchenAid Mini Pastry Brush (Myer)
Zyliss Mixing Spoon (Myer)
Pyrex Piping Bag
Use a large piping (pastry) bag without a tube, to pipe the mixture onto the pastry: it’s easier than spooning. For small party sausage rolls, cut each roll into six pieces and bake about 25 minutes. If you can’t find sausage mince, buy the same weight in sausages and simply squeeze the mince from the sausage skins.
Note
