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Sausage rolls are an old favourite - I've tried making it traditional way, and it seems this one is the one I get rave reviews about!
Really good hot out of the oven and served straight away. Make a meal out of it by serving it a wicked tomato relish and side salad of crunchy greens.... Read more.
Mince the onions and garlic. Combine minces together - add onion, garlic, grated carrot and 1 egg. Combine well.
Flavour mixture with a dash of Worscester, a couple of dashs of Kepis Manis, a dash of mirin and a few drops of sesame oil. Combine well and season to taste - it should smell sweet and be firm, but slightly sloppy. If too firm, add 1/2 egg (more if needed).
Preheat oven to 180c-200c.
Lay puff pastry out on a chopping boards and cut in half. Fill 1/3 of pastry sheet with mixture about 2cm in height - it should be roundish in shape.
Mould the pastry around the filling and use egg wash to seal. Move the filling (add and subtract) as needed.
Turn the chopping board to the side so you can see the end of the roll and fill the ends as needed.
Cut each roll into about 4-5 pieces, depending on how big you like your sausage rolls.
Place onto a baking sheet, brush with egg wash and a sprinkling of sesame or poppy seeds.
Bake for 12-15mins or until golden brown.
* I tend to use "normal" beef mince because I find that the fat content is good for the rolls. * For some odd reason, I find that the Woolies brand sausage mince quite good! * You can add pretty much any vegetable to the mix - I've used peas and corn before to great acclaim! Just make sure you mix it through the meat mix really well! * If using 1/2 egg to wet mixture, use the other 1/2 beaten egg for egg wash.
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