What is it with a significant part of Aussies and our love for all things meat wrapped in pastry? Pies, pastries, quiches, and the classic sausage roll, any or all options will do. That’s why I recently made this Rainbow Sausage Rolls that I know you folks will love as well.
Gratifying Rainbow Sausage Rolls
Print RecipeIngredients
- 500 grams of beef mince
- 500 grams of pork mince
- 6 sheets of puff pastry
- 2 teaspoons of cooking oil
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped or minced
- 1/4 to 1/2 cup of fine breadcrumbs
- 2 eggs, 1 for the stuffing, 1 for brushing on pastry
- 1 carrot, grated
- 1 apple, grated
- 1 chunk pumpkin, grated
- 1 cup of baby spinach leaves, finely chopped
- 1/2 bunch of parsley, finely chopped
- 1 tablespoon of dried oregano
- 1 tablespoon of dried basil
- 3 tablespoons of tomato paste
- 1 tablespoon of whole-grain mustard
- 2 teaspoons of Worcestershire sauce
- 1 tablespoon of barbecue sauce
- Sesame seeds to sprinkle on top
- Pepper and salt to season
Instructions
- Heat the frypan over medium-high heat and add cooking oil. Saute the onion and garlic until softened for about 5 minutes. Allow cooling.
- Preheat the oven to 220 degrees Celsius.
- Line baking trays with baking paper. Remove puff pastry sheets from the freezer and place them in the fridge. Grate carrot, pumpkin and apple.
- Chop spinach and parsley. Mix minced meats and vegetables in a large bowl, including cooked onion and garlic, apple, 1 egg, breadcrumbs, herbs, mustard, tomato paste, Worcestershire sauce, and BBQ sauce.
- Remove one pastry sheet from the fridge and allow it to defrost enough to fold and cut it in half.
- Whisk the remaining egg for use with a pastry brush.
- Using about 1/2 cup sausage mix, place it in the middle of each half of the pastry, working it into a long sausage about 2cm wide x 1cm high from end to end.
- Brush one side length of the pastry with egg wash.
- Fold the other length of pastry over the top of the sausage mix, then roll again to meet the other edge, sticking the pastry together.
- Folded side down, cut the pastry roll into 4 equal pieces.
- Use a pointy ended knife to cut a small slit at each piece’s top.
- Brush with egg wash over top and sides.
- Place on a lined baking tray about 2-centimetre apart.
- Sprinkle with sesame seeds.
- Repeat with each pastry sheet.
- Bake for 30 to 35 minutes, or until pastry is golden brown.
