I love Donna Hay’s recipes! They are mostly always simple and easy to create. Today we had a cast of thousand (maybe that’s a slight exaggeration, we had a crew of six) for an Easter Monday backyard blitz. I decided the best way to reward my workers was to feed them, and feed them well! So early this morning I baked home-made sausage rolls!
While Donna Hay’s recipe includes sausage meat, I have used premium beef mince and made some slight changes.
- 1kg premium beef mince
- 2 eggs
- 2 cups fresh breadcrumbs
- 60ml Worcestershire sauce
- 2 tablespoons tomato sauce
- 1 small bunch chopped parsley
- 1 tablespoon concentrate tomato paste (passata)
- 1 teaspoon mixed herbs (oregano, thyme)
- sea salt and cracked black pepper
- 4 ready-rolled sheets puff pastry
- 1 egg yolk, lightly beaten
- sesame seeds to sprinkle
- Preheat the oven to 230°C (normal)
- Combine the mince, eggs, breadcrumbs, Worcestershire sauce, tomato sauce and paste, chopped parsley, mixed herbs, salt and pepper.
- Allow pastry sheets to thaw slightly and then cut each sheet in half.
- Divide the mince mixture into eight equal portions, roll into sausage shapes and place down the centre of each piece of pastry. Roll to enclose, placing the pastry seam underneath.
- Cut the sausage rolls into thirds and place on a baking tray lined with non-stick baking paper.
- Mix egg yolk with a couple of drops of water and mix well. Brush pastry with the egg yolk and sprinkle with sesame seeds.
- Drop oven temperature to 220°C (normal oven) and bake for 30 minutes or until golden and cooked through. You may need to roll the sausage rolls over to cook the base for a few minutes to crisp up. Makes 24.