Nothing more satisfying that baking and smelling fresh sausage rolls! If you are a local to me you have to stop in at
Amazing customer service and great weekly specials!!
500 grams of pork mince
4 pork sausages skin removed
1 large onion finely diced
2 cloves of garlic finely chopped
1 teas of garlic powder
1 teas of dried parsley
1 teas smoked paprika
1 teas of celery seeds (or fennel seeds, I prefer celery)
1 teas of each cracked pepper and himalayan salt
3 sheets of puff pastry
1 egg beaten
What to do:
Preheat the oven to 180 c. Heat a frypan and add a drizzle of olive oil, add the onion and garlic and saute for a few minutes before adding the celery seeds, paprika, garlic powder and parley. Mix well and saute until soft, let cool. In a large bowl add the pork mince and sausage meat, salt and pepper. Add the onion and garlic mix and mix well with your hands to combine.
Cut the sheets of pasty in half to make 6 pieces. Divide the pork mixture into 6 and place lengh ways in the centre of the pastry to form a log. Using a pastry brush, brush the beaten egg down both sides of the pastry and then roll to form your logs and seal the pastry. Slice the logs to desired length and brush the tops with egg. Sprinkle with sesame seeds if you like, I don’t when making for the man of the house as he hates getting them stuck in his teeth!
Bake on a rack with a baking tray underneath until golden. Approx 25 minutes.