I have to admit that I do not look at any other recipe because I like these so much. I have been making them for years.
Makes 28 finger sized sausage rolls, recipe can be doubled and frozen after initial cooking (doubling is highly recommended)
Ingredients:
10g olive oil
1/2 onion, halved
500g sausage mince
1 tablespoon continental parsley
100g sundried tomatoes (optional)
1 egg
1.5 slices white bread, crust removed and chopped into large chunks
1 tablespoon milk
salt and freshly ground black pepper
2.5 sheets ready rolled puff pastry (or make your own)
extra 1 egg, beaten
sesame or nigella seeds to garnish
Preparation:
1. Preheat oven 200oC, and line a baking tray with baking paper.
2. Put oil and onion in TM, 3 secs, Speed 5, set aside.
3. Put parsley in TM 10 secs, Speed 9. Set aside in small bowl. If using sundried tomatoes, put in TM for 5 secs, Speed 5, scrape into the bowl of chopped parsley.
4. Put onion back into TM Varoma, 3 mins, Speed 2.
5. Add sausage mince, parsley and egg 20 secs, Reverse, Speed 3
6. Put bread in a separate bowl. Pour milk over, stand for 2-3 minutes. Then add bread mixture to mince mixture in the TM and season with salt & pepper.
6 secs, Speed 5, Reverse (should be evenly mixed thru)
7. Brush edge of a pastry sheet with beaten egg and cut sheet in half.
8. Arrange filling in a sausage shape along one edge of halved pastry sheet. Press to secure roll. Repeat with remaining mixture and pastry.
9. Brush top with beaten egg, sprinkle with nigella or sesame seeds and cut each long rolll into 6 smaller ones.
10. Place onto tray and cook for approx 15 mins.
