Ingredients: |
Ingredients: one package puff pastry
1 lb (454 g) ground beef (you can still use pork or a mixture of beef and pork)
1 cup (250 ml) water or less
1 1/4 tsp salt
3/4 tsp black pepper
3/4 tsp coriander (dried, ground) do not use fresh cilantro (or fennel powder)
1/2 tsp nutmeg
1 cup (90 g) plain breadcrumbs (see my prior post on how to make your own- click here )
1 slightly beaten egg white, to brush pastry
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Directions: |
Directions:In a large bowl, mix together the salt with all the spices and breadcrumbs. Add the ground beef, and about 1/2 cup of water. Using your hands, mix all the ingredients together until it has a meatloaf texture, adding water as needed. The sausage should hold together when squeezed, without being too wet.
Place the puff pastry on a clean counter, mat or board. Cut into rectangular(ish) pieces, they don’t need to be exact, depending on the size of the rolls you want to make; from cocktail size to “man” size. Alternatively, you can make a long roll and then cut them into the size you desire.
Shape some meat into logs, and place close to one end of the pastry, but don’t put too much meat or they will burst open when baking.
With your finger, lightly dampen one of the edges with a little water, seal shut, then crimp with a fork, as shown.
Place on a lined (Silpat, aluminum foil or parchment) edged baking tray, make three or four small cuts in the top of the pastry, and brush with a little beaten egg white.
Bake sausage rolls in preheated 400º F oven for about 25 minutes or until golden brown. |
This recipe for Sausage Rolls is from