Saturday, September 25, 2010
Sausage rolls & an Australian tradition.
250g beef mince
250g sausage mince
1 carrot, grated
1 onion, diced
1/2 cup breadcrumbs
1/4 tsp cayenne pepper
1/2 tsp herbs
1/2 tbsp dijon mustard
1 tbsp tomato sauce
1 tbsp worcestershire sauce
2 sheets puff pastry, (ready rolled is fine) cut in half.
Fry the onion and the carrot until soft and starting to be translucent.
Put everything, including carrot and onion, into a bowl, and mix together (I like to use my hands here, but you could use a spoon, if you prefer).
Place a suasage shape of mince mix onto the top of one sheet of pastry, roll up and place on tray, sealed side down. Cut up into desired size, I like mine little.
Brush with egg wash.
Bake for 15-20 mins until golden brown.