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September
24
2006

SAUSAGE ROLLS

[WW BEST EVER RECIPES P34] 

750g SAUSAGE MINCE

1 LARGE ONION

¼ TEASPOON MIXED HERBS

SALT

PEPPER

4 THICK SLICES WHITE BREAD

WARM WATER

2x375g PACKETS PUFF PASTRY

1 EGG YOLK

1 TABLESPOON COLD WATER

PUT SAUSAGE MINCE, PEELED & GRATED ONION, MIXED HERBS, SALT & PEPPER INTO BOWL. CUT CRUSTS FROM BREAD, PUT BREAD IN SEPARATE BOWL. POUR OVER ENOUGH WARM WATER TO COVER, LET SATND FOR 5 MINUTES. DRAIN OFF WATER, SQUEEZE BREAD GENTLY TO EATRACT WATER. ADD BREAD TO MINCE MIXTURE; MIX WELL; [BREAD ABSORBS ANY EXCESS FAT IN SAUSAGE MINCE & HELPS TO PREVENT MEAT SHRINKING INSIDE PASTRY WHEN COOKING]. HAVE PASTRY AT ROOM TEMPERATURE. TRIM 3 SIDES OF PASTRY SHEET. PUT MEAT MIXTURE INTO PIPING BAG & PIPE ALONG EDGE OF PASTRY, OPPOSITE UNTRIMMED EDGE. TURN EDGE OF PASTRY OVER FILLING, THEN TURN AGAIN SO THAT FILLING IS ENCLOSED COMPLETELY IN PASTRY. CUT ALONG EDGE OF PASTRY WITH SHARP KNIFE. REPEAT WITH REMAINING FILLING & PASTRY. WITH BACK OF KNIFE FLATTEN ROLLS SLIGHTLY AT 1cm INTERVALS. BRUSH ROLLS WITH COMBINED COLD WATER & EGG YOLK. CUT ROLLS IN 5cm PIECES & PLACE ON GREASED TRAY, SIDE BY SIDE, JUST TOUCHING LIGHTLY. BAKE IN HOT OVEN [425C] FOR 10 MINUTES, REDUCE HEAT TO MODERATE [180C] & COOK A FURTHER 15 MINUTES.

Damian Finger Foods , trackback 54 views

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