Beth's Homemade Sausage Rolls

Now I LOVE sausage rolls. Specially ones from our local bakery - they are sooo good! BUT - I hate homemade ones that are made from sausage meat (in Australia sausage is not the same as the american stuff, it's pretty foul and just ground up blergh really). So earlier this year I experimented and made my own recipe up!
They do have a different texture to most sausage rolls as they have real meat not sausage meat in them, so they aren't quite as moist, but they are OH so tasty! I haven't worked out how to get them as moist, but I'd say if you added more of the sauces that would probably help. Or possibly some diced tomato if you wanted.

Ingredients:
500g beef mince (ground beef)
500g pork mince (ground pork)
1 finely grated carrot
2 stalks grated celery
1 diced onion
3 eggs
italian herbs
tomato sauce (ketchup)
worcestershire sauce
salt and pepper
Puff pastry sheets - about 6 or 7 - these need to be thawed
1 egg, beaten with a fork for basting



Lightly fry up the onion till it softens and let it cool slightly.
Place the mince, eggs, carrot, onion and celery in your stand mixer (or you can mix by hand but this is much easier!) with the paddle and mix till they are nicely combined. Then add a squirt of ketchup, a slosh of worestershire, a few shakes of italian herbs and some salt and pepper. Mix again till well mixed.

Once they are all mixed in, set this aside.
Get one piece of puff pastry and slice it right down the middle so you have 2 rectangles.
Baste the middle edges with some of the egg and then put some of the meat mixture down the outside edges of the pastry.
Roll up, meat side first so that the egg helps to close and seal the gap. You don't want too much meat mixture or you won't be able to close it up properly.

Place the sausage roll, closed up side down, on a tray with baking paper and slice into as many slices as you want. 2-3 pieces will give you nice big ones, and 6 will give you nice one bite sausage rolls for party food. Baste each with a little egg on the top before you slice them up. You can prick them with a fork if you like.

Continue till all your mixture is used up.

Bake in the oven on around 160c for about 30 mins or so until they are nice and golden brown. I find that the slower oven helps them cook right through without the pastry burning.

Let them cool on a cooling rack to save for later. Can be refrigerated or frozen and then reheated. Otherwise, serve hot with a dollop of tomato ketchup!

YUM!!!

I'll try to post a photo tomorrow.