Sausage Rolls (Australian)
.
Yield
24 servingsPrep
5 minCook
25 minReady
35 minLow Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | slices |
whole wheat bread
|
|
| ½ | cup |
water
hot |
|
| 2000 | grams |
sausage meat
|
* |
| 1 | each |
onions
finely chopped |
|
| ½ | teaspoon |
mixed herbs
|
* |
| 24 | ounces |
puff pastry
package ready rolled, thawed |
|
| 1 | large |
eggs
beaten |
|
| 1 | x |
seasoning
to taste |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | slices |
whole wheat bread
|
|
| 118 | ml |
water
hot |
|
| 2E+3 | grams |
sausage meat
|
* |
| 1 | each |
onions
finely chopped |
|
| 2.5 | ml |
mixed herbs
|
* |
| 693.6 | ml/g |
puff pastry
package ready rolled, thawed |
|
| 1 | large |
eggs
beaten |
|
| 1 | x |
seasoning
to taste |
* |
Directions
Remove crusts from bread and soak in a bowl of hot water for 5 minutes, then squeeze to remove excess moisture.
Combine the bread in a bowl with the sausage, onion, herbs and seasonings and place into a piping bag (icing bag).
Cut the sheets of pastry in half, and pipe the filling along the edges of the pastry, turning the egde of the pastry over the filling, then turn again so that the filling is completely encased in the pastry.
Repeat process with the remaining pastry and filling.
Score the pastry at 5cm (2") intervals and brush with beaten egg.
Bake at 230C (450F) on a greased baking sheet for 20 minutes, then reduce temperature to 180C (350F) and bake an additional 10 to 15 min.
Serve.
