The kids are having homemade sausage rolls for dinner - another practice run for our Tuckshop. I have made these many times, the last time being for Wilco’s first birthday and boy were they a hit!
After all, what kid doesn’t love a sausage roll?
And an egg
Good quality puff pastry
500g minced meat
1 large carrot
1 medium zucchini
1 piece of bread – whizzed into crumbs
2 eggs – 1 for the meat mixture and 1 for the eggy/milky binding stuff
3 tablespoons of grated parmesan
1 small onion
2 cloves of garlic
2 sheets puff pastry
A splash of milk
Salt and pepper
How you prepare them;
Preheat your oven to 200c.
Line a baking tray with wax paper.
Grate the carrot, zucchini, onion and garlic – or you can blitz them in a food processor till they are almost mush.
Then take handfuls over a bowl or the sink and squeeze out any excess liquid. Place into your mixing bowl. Next put in your crumbs, cheese, meat and salt and pepper and mix together with your hands.
Step by step...
Now lay out your pastry, lightly flour it and give it a once over with a rolling pin. One sheet of pastry will make 2 extra long sausage rolls which you can cut into – 6 normal size or 18 mini size so times that by 2. (Problem solver Frank, how many will we have in the end?)
Slice your first piece of pastry down the centre – horizontally, and then place your meat in the centre of that sheet in a sausage shape. Now brush the edges with the eggy mixture and carefully fold one side over, then brush again and finish by folding the other side over. Make sure the pastry has sealed together and then brush with the eggy stuff once more all over.
Now I cut this into 3 and then put 3 little slits in the top of each, just so the steam can escape (it’s also handy for cutting them up once cooked).
Place on baking sheet and pop in the oven till golden and bubbling.
Serve with tomato sauce and vegies of choice.
Our table looked like this tonight:
Max and I – Shin Stew with a drizzle of chilli Olive oil
Mima and Frank – sausage rolls and broccoli
Wilco – Shin stew risotto with mini sausage rolls and broccoli
Mazzy (our dog) – Wilco’s leftover risotto and anything that hit the floor
|I warmed these up after school the next day - they were delicious...so I'm told!|
To reheat the next day, I cut them up into mini's and popped them into the oven at 150c for about 20min.
©Michelle Schoeps 2013
All photos taken by Michelle Schoeps