October 16, 2018
Comfort Food, Lunch, Snacks,
Beef, Beef Sausage, Eggs, Easy/Beginner Cooking, Quick Meals, Game/Sports Day, Picnic, Potluck, Weeknight Meals, Oven Bake more
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"From our weekday newspaper The West Australian. Times are estimated."
Preheat oven to 200C/180C fan forced and take you puff pastry out of the fridge.
Line a baking tray with non-stick baking paper.
If you sausage meat has come in sausage form, remove the meat from the casings by slitting each one open with a shap knife and taking the meat of out of each case and add the meat to a bowl and tehen add the lemon zest, thyme, honey and musstard and mix well with your hands, being sure to combine the ingredients well.
Unwrap the pastry and place on a lightly floured work surface and with a floured rolling pin, roll it out to a rectangle, about 40cm x 20xm and 5mm thick.
Using yuour hands, form the sausage meat into one long, fat oblong and place along the bottom of your pastry, along the long edge.
From the bottom , roll the log up in the pastry, sealing the join by brushing the pastry with egg wash.
Roll it gently back and forth on your work surface, so you have an evenly round aoblong and using a clean shap knife, cut your long into 8 pieces, each about 5cm wide, using long strokes to slice through and taking care not to press down so you don't squash the log and flatten it.
Separate each slice and place on your lined baking tray, allowing a few centrimetres of space around ech one as they will expand in the oven.
Brush the tops and any exposed pastry with the egg wash and sprinkle the tops evenly with the fennel seeds and seas salt, and place on a high shelf in the oven and bake for 20 to 25 minutes or until the pastry is puffed up and golden brown.
Remove from the oven and allow to cool for 5 minutes before removing the sausage rolls to a wire rack to cool completly.
If you're taking them on a picknic, be sure they are fully cooled before packing them into a box or bag for transportation.
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