Sausage roll a rainbow, roll a rainbow, roll a rainbow too …
What is it with a big portion of Aussies & our love for all things meat wrapped in pastry?? Pies, pasties, quiches, and the classic sausage roll … any or all options will do, thank you very much, oh & don’t forget the tomato sauce please!! 🙂
My little household are lovers of pastry goodies, in particular a good sausage roll!
I can remember back in primary school, the thing to do for tuck shop lunch was have a sausage roll in a bread roll, covered with potato chips & drowned in tomato sauce. Sheeesh … that really is kind of gross now I think back on it! Thankfully times have changed, along with tuck shop menus … but, my love of a tender parcel of meat wrapped in crisp, flaky pastry has never waned!
Now, when I say a love a good sausage roll, I mean it! Not just good tasting, but also good for you – packed with lean healthy meat & fresh vegetables. No fatty, greasy, chewy sausage mince & a bit of carrot – no, my version includes beef & pork mince, and as you can see, a veritable ‘rainbow’ of veggies & even a little fruit!
Yes … my secret to a great sausage roll is using a freshly grated apple in the mix!
Throw in some flavoursome garlic, herbs & a few choice condiments & these little beauties are simply AMAZE-ROLLS!! 😉
The reason I use beef & pork mince is because, personally, I find pork mince a little bland & often dry – by adding the beef, along with the apple, vegetables & egg, the stuffing in these is dense in flavour, very moist & delicate. Also, apple & pork – a match made in heaven!! Surround all this goodness in a light, crisp, crunchy puff pastry & you have something incredibly tasty!
I was also lucky enough to have a great little helper making this big batch!!
In the above pic Seth is using a specially designed knife called a ‘Kiddies Food Kutter’ that I picked up from a recent craft & kids expo.
I will come back & talk about it more in another post & I might even have a set to use for my very first … drum roll please … bloggy giveaway! Yay!! 🙂 They really are great & Jacklyn, who designed them is an absolute fire cracker!! 🙂
Seth was very proud of himself as you can see! As you can also see, he is still in his PJ’s – it was a Sunday & very much a pyjama day for the kidlets – too cold outside & mummy feeling lazy inside! 🙂
This recipe is very flexible & easy to make – it looks like a long list of ingredients, but just remember it’s all things you are likely to have in the pantry or fridge already! Also, as always, you can substitute various vegetables & use alternative meats – it really is up to your taste preferences.
Ok, here’s how it goes;
- 500gm beef mince - (premium grade)
- 500gm pork mince
- 6 sheets Puff Pastry - (I prefer Borgs)
- 2 teaspoons cooking oil - (I prefer extra virgin olive oil)
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped or minced
- 1/4 - 1/2 cup fine breadcrumbs
- 2 eggs - 1 for the stuffing, 1 for brushing on pastry
- 1 carrot, grated
- 1 apple, grated
- 1 chunk pumpkin, grated (about the size of an apple) - leave skin on if using Kent or Butternut
- 1 cup baby spinach leaves, finely chopped
- 1/2 bunch parsley, finely chopped - any variety will do
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 3 tablespoons tomato paste
- 1 tablespoon whole grain mustard
- 2 teaspoons Worcestershire sauce
- 1 tablespoon barbecue sauce (optional)
- sesame seeds to sprinkle on top (optional)
- pepper & salt to season
- Heat fry pan over medium-high heat & add cooking oil
- Saute the onion & garlic until softened, about 5 mins
- Allow to cool
- Preheat oven to 220oC - (non-fan forced)
- Line baking trays with baking paper
- Remove puff pastry sheets from freezer & place them in fridge
- Grate carrot, pumpkin & apple
- Chop spinach & parsley
- In a large bowl, mix mince meats, vegetables, including cooked onion & garlic, apple, 1 egg, breadcrumbs, herbs, mustard, tomato paste, Worcestershire sauce & bbq sauce
- Remove one pastry sheet from fridge & allow to defrost enough to fold & cut it in half
- Whisk remaining egg for use with pastry brush
- Using about 1/2 cup sausage mix, place it in the middle of each half of the pastry, working it into a long sausage about 2cm wide x 1cm high from end to end
- Brush one side length of the pastry with egg wash
- Fold the other length of pastry over the top of the sausage mix, then roll again to meet the other edge, sticking the pastry together
- Folded side down, cut the pastry roll into 4 equal pieces (about 6cm each) - (use a serrated knife, it's much easier)
- Use a pointy ended knife to cut a small slit in the top of each piece
- Brush with egg wash over top & sides
- Place on lined baking tray about 2cm apart
- Sprinkle with sesame seeds
- Repeat with each pastry sheet
- Bake for 30 - 35 mins, or until pastry is golden brown
- These sausage rolls will keep for up to 2 days in an airtight container in the fridge, or up to 3 months in the freezer.
- Reheating is easy - just pop them still frozen onto a baking try & into oven on 200oC for about 20 minutes.
If the proof is in the eating, then here’s proof these are pretty darn tasty!
So there you have it … a ‘healthied’ up version of a Aussie classic! It wouldn’t be truly Aussie if it wasn’t served with some ‘dead horse’, aka – tomato sauce. In our case, I used my home made Silky Tomato Relish!
I hope you like them as much as we do!
Do you have a favourite pastry recipe? I’d love to hear about it!!