This is a super-easy homemade sausage roll recipe that will soon be a favourite for after-school, finger food or to serve as an interesting alternative to boring school sandwiches.
The secret is the generous serving of parsley for that distinct fresh home made taste and sautéed garlic and onions for a moist and sweeter sausage roll filling.
Sausage rolls are an Australian classic and found in cafes and bakeries throughout Australia amongst the other classic – the meat pie. If your like me and like to know exactly what goes into your food then once you have made these ones you won’t be able to turn back to the ready made variety.
If your in Australia, the square sheets of pampas puff pastry serve this recipe well. Each sheet will make two extra large sausage rolls. Don’t skimp on the parsley, many children don’t like parsley but once cooked they won’t mind it at all.
500g premium extra lean beef mince
2 tbspns olive oil
3-4 finely shopped garlic cloves
1 medium onion chopped finely
1 medium carrot chopped finely
1/4 cup parsley flat-leafed chopped finely
2 tbspns worstershire sauce
1 egg, lightly beaten
4-5 sheets pampas puff pastry
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Brown the garlic, onion and carrot until cooked through.
Add the vegetable mix, into the beef along with the rest of the ingredients except for the last two.
Mix, all the ingredients well. I usually use a gloved hand to mix in well with my fingers.
Cut each sheet of puff pastry in half. Place on top of greaseproof paper. It will make rolling easier.
Add some of the beef mixture as shown in the picture into the middle of each half of puff pastry.
Roll the sheet, and seal.
Press where you will like to cut the sausage roll after cooking.
If freezing, ensure you separate each piece with a freezer bag to avoid the rolls sticking together.
Bake frozen each piece, after basting with egg liberally.
Bake at 180 degree Celsius for 25-30 minutes.
Cut as required.
Serve with tomato sauce.