#22 Old Fashioned Sausage Rolls

Old fashioned sausage rolls. Whatever rolls your boat

Tips and Tricks:

  • Buy the best quality mince you can, HeartSmart or 5 Star here. The better the meat, the less fat, the better the finished sausage roll.
  • Be prepared to squelch the mixture for a few minutes at least. Wear disposable gloves if you hate the feel of the meat. The more you mix it by hand, the more it emulsifies naturally, in fact you don't usually need to add an egg at all if you are prepared to mix for 5 minutes.
  • Preheat the oven and line the tray
Old-fashioned Sausage Rolls makes 16
  • 300g best beef mince
  • 1 onion, grated or finely chopped
  • 1 carrot, peeled and grated
  • 1 egg
  • salt and pepper to taste
  • 1/2 cup finely chopped fresh parsley or chives or a mixture of your choice
  • 2 sheets of puff pastry, thawed
  • milk or egg wash for brushing onto the rolls

Preheat the oven to 220*C and line two trays with baking paper.

Place the mince, onion, carrot, herbs, seasonings and egg into a bowl and squelch about, mixing with your hands until you feel the texture of the mince change. It will 'come together' (right now!!) If you don't wish to use an egg, you can mix for about 5 minutes.

Cut each pastry sheet in half, and leave the backing plastic on, if there is any.

Divide the mixture into 4 equal parts and then arrange each part down one long side of the pastry. In a sausage shape. Make sure you go right to the ends, no-one wants a half-empty pastry casing.

Use the plastic backing to help you roll the pastry, quite firmly, around the mince to make a 'roll' and then place seam side down. (Remember to discard the plastic!!)

Cut each roll into four equal parts, brush with milk or egg wash and then prick decoratively with a fork

Arrange on the tray and bake for 20- 25 minutes. Keep an eye on them, I rotate the trays. Peek underneath a roll, lift it up with the edge of a knife, they can catch quite easily. They will be a lovely golden brown when they are cooked.

Then cool for a few minutes and eat, piping hot or cool or cold, with tomato sauce.

These freeze well as cooked rolls, or at the ready to cook stage and really, they are quite healthy and economical to make. 16 sausage rolls at our local bakery cost almost $40.