Name: Homemade sausage rolls
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 1 tablespoon olive oil; 1 medium (150g) brown onion, coarsely grated; 1 stalk celery, trimmed, finely chopped; 2 teaspoon fennel seeds, crushed; 2 clove garlic, finely chopped; 2 tablespoon breadcrumbs; 250 gram sausage mince; 250 gram beef mince; 1 tablespoon tomato paste; 2 tablespoon chopped flatleaf parsley; 2 sheets ready-rolled puff pastry; 1 egg, lightly beaten

Ingredients

1 tablespoon olive oil

1 medium (150g) brown onion, coarsely grated

1 stalk celery, trimmed, finely chopped

2 teaspoon fennel seeds, crushed

2 clove garlic, finely chopped

2 tablespoon breadcrumbs

250 gram sausage mince

250 gram beef mince

1 tablespoon tomato paste

2 tablespoon chopped flatleaf parsley

2 sheets ready-rolled puff pastry

1 egg, lightly beaten

Method

1.Preheat oven to very hot, 220°C (200°C fan-forced). Line a large oven tray with baking paper.

2.Heat oil in a small frying pan; cook onion, garlic, celery and fennel seeds until soft but not browned.

3.In a large bowl, combine minces, onion mixture, tomato paste, breadcrumbs and parsley. Season with salt and pepper; mix well until combined.

4.Cut pastry sheets into three pieces. Spoon one-sixth of the mince mixture lengthways along centre of each pastry piece; roll pastry over to enclose filling.

5.Cut each roll into 6 pieces; place rolls, seam side down, onto baking tray.

6.Divide mince mixture into quarters. Spoon each quarter of mixture along centre of each pastry piece.

7.Turn one long side of pastry over mince mixture; brush pastry flap with a little egg. Turn over other long side of pastry to enclose mince mixture.

8.Brush rolls with egg; bake 25 minutes, or until browned and cooked through.

9.Stand sausage rolls 5 minutes before serving with tomato sauce and salad if desired.

Not suitable to microwave.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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