Gill got the keys to her house just before Christmas. It’s teeny, and an hour and a half from the city she lives and works in, but it’s all hers and best of all it’s minutes from the beach. I can’t wait to go visit and make her some sausage rolls. She deserves them.
Sausage rollsThis recipe comes from another good friend (and great cook), Joanna White, who knows a thing or two about feeding a crowd.
I like to serve these with Parsi Tomato Chutney. But if you’re a traditionalist, by all means squeeze on some store-bought tomato sauce. If you can't find chevups easily - I'm sure it would work just fine to use all beef mince, or else substitute the chevups with regular sausages by removing their casing.
1 tablespoon vegetable oil
1 medium brown onion, grated coarsely
2 slices stale white bread, crusts removed
400g premium beef mince (ground beef)
250g chevups (low-fat skinless sausages)
1 medium carrot, grated finely
1 tablespoon tomato paste
2 tablespoons flat-leaf parsley
2 sheets ready rolled reduced fat puff pastry
1 egg, beaten slightly
- Preheat the oven to 220 deg C.
- Heat oil in a small pan, cook onion til soft.
- Dip bread quickly into a small bowl of cold water, squeeze hard, discard water.
- Place onion and bread in a large bowl with mince, sausage, carrot, paste and parsley, season with salt and pepper. Mix well until combined.
- Cut pastry sheets in half lengthways. Divide mince mix into quarters. Spoon each quarter of mix along the centre of each pastry piece. Turn one long side of pastry over mince mix. Brush pastry flap with a little of the egg. Turn over other long side of pastry to enclose mince mix.
- Cut each roll in half. Place rolls, seam-side down on tray; brush with egg. Bake rolls for about 25 minutes or until browned and cooked through.
- Stand sausage rolls 5 minutes before serving.