05 July 2011

Sausage Rolls

It's school holiday time again and kids around the country (or at least in our house) are starving! They are crying out to be fed so a stash of these yummy sausage rolls is just the thing. They can be eaten hot or cold, they freeze well and can be thawed in the microwave oven and then crisped up under the grill if necessary. Serve them as a main meal with salad and a blob of salsa on the side, or with homemade wedges, salad and a creamy salsa. I always make a double batch, they don't last long!

500g sausage mince
3 slices stale bread (or at least day old bread)
1 tsp mixed herbs
1 large onion, grated
3 tbsp tomato sauce
4 sheets puff pastry

Pre-heat oven to 220 degrees Celsius. Line two baking sheets with baking paper. Place the bread in a shallow bowl. Cover with boiling water, let the bread soak the water up. Stop adding water once the bread is soaked. Let cool a few minutes then squeeze the water from the bread. Place the bread, sausage meat, onion, herbs and tomato sauce in a bowl. Using your hands mix well, making sure the bread in incorporated into the sausage meat. The bread keeps the meat moist and takes away the greasy taste that often represents sausage rolls.  Cut each pastry sheet in half. Divide the meat mixture into 8 lots. Spread one lot of meat mixture down the centre of each piece of pastry. Fold the ends over, pressing down to seal. Place each strip seal side down on the baking tray. Cut into sausage rolls. Cut in half for large meal size, or in 4 or 8 for snack and mini size. Prick top of each sausage roll with a fork. Brush with water. Bake in oven 15 - 20 minutes, until pastry is puffed and golden and meat is cooked.

You can dress these sausage rolls up by adding grated carrot and zucchini or diced tomato. Swap the tomato sauce for curry powder and leave out the mixed herbs for curried rolls. Stretch the mixture by the addition of 1 cup of mashed potato (perfect for using up leftover mash).  Brush the tops with water and sprinkle with sesame seeds if desired.

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