NO photo, the Mrs' art group polished them off like starving dogs this afternoon :icon_cheers:
Equipment:
Large baking tray
Large mixing bowl
Very sharp knife
Ingredients:
3 sheets Pampas Puff Pastry 500g
700g sausages, beef or pork - the 'flavoured' ones like beef / tomatoes, or garlic work ok as well.
3 slices white bread
Large onion
1 egg
Preheat oven to 220 degrees.
In the bowl squeeze out sausage meat, grate onion and add egg. Soak three slices of bread in warm water until soft and squeeze out like a sponge and add to bowl.
Mix ingredients with hands and 'whip' with fingers until a uniform paste. Divide into six portions.
Work with the puff pastry sheets while still partly frozen and firm. Do not thaw them out too much or they will become soft and stretchy and very hard to work with.
For each sheet:
Cut into two. For each half use a teaspoon to add one sixth of the mix and form a 'bar' of mix down the centre of the pastry sheet. Roll quickly into a tube, cut into four with a very sharp knife, stab a few times and arrange on baking tray with sides touching but ends open to oven.
Continue until you have three lines of eight sausage rolls with sides touching. Bake for about 25 mins, reversing the tray after 15 if using a non fan forced oven.
Michael's Sausage Roll Recipe:
To make 24 rolls.Equipment:
Large baking tray
Large mixing bowl
Very sharp knife
Ingredients:
3 sheets Pampas Puff Pastry 500g
700g sausages, beef or pork - the 'flavoured' ones like beef / tomatoes, or garlic work ok as well.
3 slices white bread
Large onion
1 egg
Preheat oven to 220 degrees.
In the bowl squeeze out sausage meat, grate onion and add egg. Soak three slices of bread in warm water until soft and squeeze out like a sponge and add to bowl.
Mix ingredients with hands and 'whip' with fingers until a uniform paste. Divide into six portions.
Work with the puff pastry sheets while still partly frozen and firm. Do not thaw them out too much or they will become soft and stretchy and very hard to work with.
For each sheet:
Cut into two. For each half use a teaspoon to add one sixth of the mix and form a 'bar' of mix down the centre of the pastry sheet. Roll quickly into a tube, cut into four with a very sharp knife, stab a few times and arrange on baking tray with sides touching but ends open to oven.
Continue until you have three lines of eight sausage rolls with sides touching. Bake for about 25 mins, reversing the tray after 15 if using a non fan forced oven.
you can also add grated carrot,a little garlic,onion powder or pretty much any thing to them.
