Sunday, February 9, 2014

Quick and Easy Sausage Rolls

My family have been asking and asking "Mam when will you make some Homemade Sausage Rolls" followed by "you haven't made them for ages".  Guilting me obviously works as the next minute I was in the kitchen baking my heart out.
Sometimes I can be quite adventurous with fillings and flavours and Noel makes a pretty mean sausage roll also.  He even did a sort of Guest Blog for me with Noel's Homemade Sausage Rolls (well he cooked and I typed).
Not being as prepared as usual I went for an old trusted recipe, one that I have been making for as long as I can remember and a very easy recipe at that.  Like with all my good recipes they are jam packed with hidden vegetables and filled with flavour.
These pork and beef sausages rolls are perfect - quick, easy and have minimal ingredients.  The flavouring is infact just one jar of Rosella Fruit Chutney mixed with the meat, onions, carrots and zucchini - voila! Bake and your done.
These sausage rolls get eaten straight off the cooling rack while they are still warm at our house but they can be stored in an airtight container in the fridge or even frozen.
Quick and Easy Sausage Rolls
Serves: Makes 60
ProPoints per Serve: 3
cooking spray
500 grams extra trim beef mince
500 grams extra trim pork mince
1 onion, minced
2 carrots, finely grated
2 zucchinis, finely grated
525 gram bottle Rosella Fruit Chutney
freshly ground black pepper
1/2 cup plain flour
8 sheets Pampas Reduced Fat Butter Puff Pastry sheets, defrosted
4 egg whites, lightly beaten
Preheat oven to 180 degrees Celsius.
Prepare 2 or more baking trays lining with baking paper and spray with cooking spray.
In a large bowl mix together the beef, pork, onion, carrots, zucchini and fruit chutney until well combined.  Season with salt and freshly ground pepper.
On a pastry board or bench top sprinkle flour lightly to assist rolling mixture into sausage shapes the same length as the pastry making 16 lengths of sausage mixture.
Cut each pastry sheet in half lenghtways.  Place a sausage shape at the edge of 1 peice of pastry.  Brush edge of pastry with egg.  Roll to enclose sausage mixture ensure that the fold of pastry is underneath.  Repeat with remaining pastry and sausage mixture.
Cut each pastry into 4 and place on baking trays.  Brush with remaining egg.

Cook in oven for 25 - 30 minutes or until pastry is golden and meat is cooked through.
Allow to cool slightly.

1 comment:

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