28 Jul 2013

Homemade Sausage Rolls

I've had this recipe for a few months and I finally tried it. 

Beef and sausage roll
Few people can resist the lure of crispy pastry! Add the savoury succulence of a herby sausage filling and you are onto a winner with the family. Sausage meat can be fatty and all meat is expensive. This super stretcher recipe combines lean beef mince with the sausage meat for a healthier option and stretches 500g of meat into 8-10 serves.

*      250g sausage meat
*      250g lean beef mince
*      1 tsp mixed herbs
*      1 onion, chopped
*      2 medium potatoes, scrubbed and boiled till tender
*      ¼ cup tomato sauce
*      ¼ cup chutney
*      2 sheets of frozen puff pastry or a block of pastry (home-made short crust will also work if you have no frozen pastry)
*      1 egg for glazing - optional
Preheat the oven to 220°. Prepare the pastry by brushing a little water along one edge. Overlap the wet edge with the second sheet of pastry and press firmly (I roll over the join a few times with the rolling pin). If using block or home-made pastry roll it out to roughly 50cm long and 24cm wide.
Chop the onion and combine with the sausage meat, beef mince and herbs, this can be done in a food processor. Slice the cooked potatoes into ½ cm slices. Combine the chutney and tomato sauce.
Brush a little water down one long side of the pastry. Spread the sauce mixture over the pastry not quite to the edges. Form the meat mixture into a sausage shape down the middle of the pastry, flattening it slightly so it is compact. Place the potato slices on top of the sausage and carefully wrap the pastry around the filling. Stretch the pastry a little if you need to, to accommodate the filling. When you have joined the pastry along the length of the roll as best you can (don't worry if it's not perfect) carefully lift (using a long spatula) or slide the roll onto a greased baking tray, you may need to place it diagonally. Beat the egg lightly and brush over the pastry, then use a serrated knife such as a bread knife to cut slashes into the pastry top at 1 ½ - 2cm intervals. Bake in the preheated oven for 25-35 minutes or until pastry is a rich golden brown. Slice and serve hot or cold with vegetables or salad.
Cook's tips:

We get at least 8 adult serves (2 slices per person) from this when we serve it with side dishes. If you are feeding little people you'll get even more. If you don't want to waste an egg on 'glazing' the pastry, just brush it with milk.

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However, I'm a bugger for changing things around to make them more healthy, and doubling recipes so I'm not forever cooking, so I added a few veges, popped in a half a cup of finely ground oatmeal to compensate, mixed all the ingredients together and made them regular sausage roll size.






The filling turned out a little soft, even though I let it cook for a bit longer so maybe I should have added more oatmeal but possibly it was the sausage mince was too fatty.




Ah well, they taste nice and one half of the mix is curried so there's a bit more variety :)! Shame the poor light doesn't make them look as good as they taste.

Cheers, Rob xo.


6 comments:

  1. they look awesome I can assure you. there's really nothing like home-made pies/sausage rolls and pasties, any-one making them should always double the recipe!
    have a wonderful week and thanks again for all you do at the Down To Earth Forums, you're a star
    xxx

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  2. They look yummy:) I don't have an oven so can no longer make sausage rolls, but they were a speciality of mine:)

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    Replies
    1. I'd be interested to know if you still have the recipe/s you used and if you'd share it/them.

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  3. You know Robyn, I have never made sausage rolls but seeing yours might inspire me to do so. I bought some top quality mince today so might buy some pastry or perhaps get motivated to make my own like I used to do years ago. I might pinch your idea of adding the oatmeal etc. as well.

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  4. Oh believe me they do look scrumptious Robyn! They'd be handy to pop some into the freezer too I'd imagine.
    I must say that I just adore your header photo - such beautiful countryside.

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