HOME-MADE SAUSAGE ROLLS
Makes 35 (approx)
DESIGN & LAYOUT BY:
2 tbs fennel seeds
1 tbs dried rosemary
1/2 tsp ground paprika
250g veal mince
250g pork mince
1/4 cup parmesan
1/2 cup grated cheddar cheese
4 sheets frozen puff pastry
Milk (for brushing pastry)
Sesame seeds (for sprinkling on top)
2 large baking trays, greased
Pre-heat oven to 200 degrees celcius.
Ground the fennel seeds, rosemary and paprika in a mortar and pestle until the fennel seeds are broken down, place in a large bowl, adding the veal, pork mince and cheeses. Combine with your hands. If the meat is lean, add 1/4 cup of water, otherwise leave this out.
On a wooden board, cut 1 pastry sheet in half and put one half aside. On the other half, lay a 2cm wide x 2cm high length of mince, in the centre, along the longest part of the pastry. Fold the pastry firmly over the mince, so it forms a long sausage, and the two blank parts of the pastry meet. Press the blank part together with your fingers.
Dust the pastry with milk and lightly sprinkle some sesame seeds. With a sharp knife, cut the large sausage into segments about 3cm wide. Place these individual sausage rolls on a greased baking tray.
Continue the steps above with the rest of the pastry sheets, until you use up all of the mince.
Place the baking tray in a pre-heated oven and bake for 25 minutes or until golden.
Team with home-made relish – yum!