Sausage Rolls

September 8, 2013

To make either 36 or 72, you will need . . . an oven pre-heaated to 215c / 450f 500gm sausage mince (blend of beef, pork & lamb) 1 250gm pkt of seasoned stuffing mix 1/4 cup of grated cheese 3 tbs black ground pepper 2 eggs 6 sheets frozen puff pastry milk for brushing sesame seeds to garnish now . . . Thaw the pastry (of course!) Mix all the ingredients together in a large bowl, blending after adding each ingredient, in this order: eggs stuffing mix pepper cheese sausage mince Divide into either 6 or 12 equal parts, depending on how large you want them or how far you want them to go, and roll the segments in your hand until they are the width of the pastry. (If you are making 72 / 6doz, then divide each pastry sheet into 2 equal rectangular parts – making 12) Brush the edges of the pastry with milk and after placing the formed sausage on the pastry, roll them tightly, pressing them down with the edge underneath, and gently flattening them. At this point, brush the roll with milk and sprinkle with sesame seeds. Cut the roll into 6 equal portions (or less if you like them bigger) – repeat for all the other rolls. Place on grease-proof paper in a tray, and bake for 15-18 minutes, or until golden brown on top. A great snack with some tomato sauce!! c