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1 roll puff pastry
500g minced meat
2 free-range organic eggs
1 small onion, finely chopped
sea salt and freshly ground black pepper
1 teaspoon paprika powder
1 teaspoon mace powder
1 teaspoon ginger powder
2 tablespoons of soy sauce
50g breadcrumbs
optional: finely chopped parsley leaves
1 roll puff pastry
500g minced meat
2 free-range organic eggs
1 small onion, finely chopped
sea salt and freshly ground black pepper
1 teaspoon paprika powder
1 teaspoon mace powder
1 teaspoon ginger powder
2 tablespoons of soy sauce
50g breadcrumbs
optional: finely chopped parsley leaves
When we have a piece of puff pastry left over, we eat a dish with minced meat for dinner. We keep a little back to make sausage rolls with, usually in mini size. Easy peasy when the minced meat and the puff pastry are both ready;)) If you have a whole roll of puff pastry and a pound of minced meat, you can make these rolls for the whole family!
How to make sausage rolls
How to make sausage rolls
Add egg, onion, all spices, soy and bread crumbs to the mince.
Knead it together until all is well combined.
Cut the pastry into rectangles of the preferred size.
Beat the egg with a tablespoon of milk then brush on the pastry.
Preheat the oven to 200°C
Roll cylinders of minced meat,
Place between the dough.
Close the dough tightly.
Bake the sausage rolls golden brown in 20-25 minutes.
Let the rolls cool slightly but eat them while warm!