Sausage rolls have long been a favourite of mine. Who honestly can resist the flavoursome juicy meat covered in glossy pastry? Not me thats for sure.
Great for parties, when your hungover or as a simple afternoon snack on a cold afternoon, the humble sausage roll conquers every time.
This recipe freezes really well. Best to freeze on the day of making for optimum freshness.
850gm pork mince
6 good quality pork sausages, skins removed
2 onions, finely chopped
2 cloves garlic, minced
1/2 cup fresh sage, chopped
1/4 cup chopped mixed fresh herbs - rosemary, thyme
2 slices of fresh bread, finely crumbed
2/3 jar tomato chutney
freshly ground pepper
5 puff pastry sheets, defrosted
1 egg, beaten
1/4 cup grated parmesan
3 sprigs of thyme
Preheat oven to 200
Arrange puff pastry sheets on a flat surface to defrost.
Using your hands, combine all the ingredient in a bowl.
Once the pastry is soft, slice each sheet in half. Make a line of sausage mixture closer to one edge on the pastry. Peel the pastry away from the plastic backing and fold the bottom edge over the mince. Roll it over to seal.NOTE;
use a little water on the folds to help the pastry hold its shape.
Slice each roll into 3 or 4 smaller rolls. Using a fork, prick each roll down the middle. Brush each roll till the top and sides are completely covered in egg. Sprinkle with a few thyme leaves and a pinch of parmesan.
Transfer to a baking paper lined tray. Bake for 20 minutes or until golden brown on all sides.
Resist temptation to eat one straight away, it hurts like hell when you burn your tongue. Serve with your favourite chutney, sauce, whatever .... omm nom