Friday 6 November 2015


The weather has turned wet and cold again in Sydney so it seems a good time to share our sausage roll recipe. We have made them for all of the kids birthday parties - based on a Bill Granger recipe, and they always get devoured. The girls also enjoy making them during the week too. In fact, they enjoy making anything to do with puff pastry. It's like edible play dough!

Puff pastry, frozen
Sausage mince (or homemade stuffing, below)
1 egg yolk
Sesame seeds, optional

1. Preheat oven to 180-degrees-C. Defrost puff pastry. Squeeze the meat out of a sausage onto one end of the pastry.
2. Spread egg yolk along the length of the other end. Roll pastry, enclosing meat. 
3. Brush tops with egg yolk and sprinkle with sesame seeds (optional).
4. Cook for about 25 minutes in the oven, or until golden.

500g minced meat
1/2 cup breadcrumbs
1 grated carrot
1/4 cup shredded cabbage
1 tbsp rosemary, chopped
1 tbsp thyme, chopped 
1 egg, lightly beaten

1. Mix all the ingredients until well combined. Apply to pastry, as above.

images the indigo crew

1 comment:

  1. I love the idea of grating some cabbage in, we always grate a zucchini into ours but some cabbage would be nice for a change. My boys love having cold sausage rolls in their lunch boxes so I am always whipping them up.