Sunday, October 5, 2008
Sausage rolls are a popular savory for parties, picnics and packed lunches. Recipe makes 12 rolls.
1 1/2 sheets frozen ready-rolled shortcrust pastry, thawed
Beaten egg, to glaze
12 ounces (375 g) ground lean pork (mince)
3 spring onions, finely chopped
1 tablespoon chopped fresh sage
2 teaspoons tomato ketchup (sauce)
1/4 teaspoon salt
Pinch of pepper
1. Preheat the oven to 425 degrees F (220 degrees C). Lightly grease or spray a large baking tray with oil.
2. For the filling, in a mixing bowl, combine the ground pork, spring onions, sage, tomato ketchup, salt and pepper. Mix well, using a fork.
3. Place the pastry on a cold, lightly floured surface. Cut the whole pastry sheet in half down the middle. You will now have three 4 inch (10 cm) wide strips of pastry.
4. Divide the ground meat mixture into 3 equal parts and roll each into a 8 inch (20 cm) length. Put one length down the center of each pastry strip. Brush one long edge of each pastry strip with beaten egg. Fold the brushed edge over the pork meat and press the edges together to seal.
5. Brush the top of each pastry roll with beaten egg. Cut each length into 4 rolls. Score the tops with a sharp knife. Place the rolls onto the prepared baking tray.
6. Bake for 10 minutes. Reduce oven temperature to 375 degrees F (190 degrees C) and bake for a further 15-20 minutes, or until golden.
Tip: Try substituting the spring onions with 1/4 green apple, peeled and diced.