If your friends are on their way to your place for the ANZAC Day Footy Match…. why not get these Sausage Rolls ready ahead of time, and put your feet up on match day.
Sausage rolls are a true Aussie favorite following the humble meat pie and compliment a football game oh-so well. Whether it be you are a fan of the World football, Rugby or AFL, these snag rolls will be a sure favorite when hosting a game day.
We have been generous with the quantity…and for a good reason. These snag rolls will disappear long before either team scores the first goal.
We definitely classify this recipe as a “fast food” one, therefore we suggest to pickup the butter puff pastry from your local supermarket, to ensure the preparation is as easy as 1-2-3!
Simply allow 15 minutes at room temperature before baking at 200 deg for 20-25 minutes.
For the filling:
500g chicken mince (We ask our butcher to mince skinless Marylands for this recipe)
500g sausage mince
1 large carrot, grated
1 apple, grated
1 brown onion, grated
1/2 cup breadcrumbs
For the pastry:
2 x packets Pampas Butter Puff Pastry (in case you haven’t heard….butter is making a come-back on the healthy food list)
Milk for brushing
Sesame seeds (optional)
How to prepare:
Place a sheet of pastry on your bench, leaving the backing sheet attached to the pastry.
Cut the pastry in half.
Shape some of the filling into a log, and place along the center of each piece of pastry
Fold one side of the pastry over the filling. Pull back some of the plastic backing film. Fold the other side of the pastry, so that the pastry overlaps slightly.( You may need to remove some of the filling if the pastry edges do not join.) Recover with the plastic film.
Repeat with remaining filling and pastry.
Score the tops of the sausage rolls to make 6 mini sausage rolls.
At this stage, it is not necessary to cut the sausage rolls all the way through.
Freeze until needed.
Unwrap the sausage rolls. Brush with a little milk and sprinkle with sesame seeds.
Cut into mini sausage rolls and arrange on a tray lined with baking paper. Allow to thaw for approximately 15 minutes.
Bake for 20-25 minutes at 200 degrees Celsius.