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Tuesday, 8 November 2016

Baking Simple Sausage Rolls

I will be honest and admit that I used ready dough to make these lovely sausage rolls. I had every intention in the world of making my own dough, but it was one crisis upon another, as it sometimes is in life, and there was no time. This was when I realized that the same happen to your planning, and that sometimes we need these quick and simple solutions to get us through the day. That is why I show you this very easy way of making your own sausage rolls with store-bought dough. They still beat most of the mass market sausage rolls out there for taste and nutrition, and is a welcome relief to all the miserable pies that is dished up for us these days.


Chop 2 onions finely and shallow fry in a pot.


Add 2 tablespoons (25 ml) garlic, salt and pepper to taste (I added Chilli Salt), a teaspoon  each of (5 ml) oregano, coriander, sweet basil and cumin.


Add 1 kg mince meat and continue frying. Do not add any water.


Mix roughly 4 tablespoons (50 ml) cake flour with some water to make a paste.


Bind the mince with the flour paste to get is thick and sticky.


Get yourself 2-3 rolls of puff pastry. Lightly flour your work surface. Thaw the pastry if it is frozen.


Unroll the pastry from its packaging and place on the floured surface.


You will often find cracks in the pastry. Simply pinch these together between your fingers.


Sprinkle flour over the dough and roll it out ever so slightly.


Keep an egg ready in a little bowl to brush onto the dough.


A little ways away from the side, place a row of mince.


Brush some egg white on both sides of the mince.


The egg white will help the dough to stick to itself, preventing it from opening up.


Fold the side over and cut a small strip away from the mince.


Fold the cut side over. The correct thing to do, is to turn these rolls over so the opening is at the bottom, but I like the opening at the top and that is why I don't do it. You do what pleases you.


If you are left with too small a piece to fill at the end of your dough, simply make smaller rolls, in the opposite direction, to get maximum use from the dough.


Here you can see that I managed to get three more smaller rolls out of my dough.


Brush the tops of the rolls with egg yolk. This will give the pies a luscious shine once baked.


Cut your sausage rolls to whatever size you prefer. Bigger sausage rolls are popular with more informal events and with men. Formal events, with lots of baked goods, requires smaller pieces, as a general rule.


Stick the point of a knife in the tops of the rolls. This creates little vents for the air to escape, resulting in a better bake.


Place the rolls on a prepared baking tray with a non-stick coating. Bake for roughly 30 minutes at 200 °C in a preheated oven.


In the meantime, I prepared a second batch of rolls from the second dough roll.


They also needed air vents.


These were not for home use and I took extra care in getting them even, something I was less concerned with when making the others.


The first tray of baked sausage rolls for the home, making it possible for me to save the others for the function I was preparing them for!


The second tray of baked sausage rolls.


Allow the sausage rolls to cool on a wire rack. You will note that on the left there was only a couple of rolls left over by the time the second batch came out of the oven.


These rolls are good enough to not need any extras, but homemade chutney is always a welcome addition when you serve them.


Marietjie Uys (Miekie) is a published author. You can buy the books here:
You can purchase Designs By Miekie 1 here.
Jy kan Kom Ons Teken en Verf Tuinstories hier koop.
Jy kan Kom Ons Kleur Tuinstories In hier koop.
Jy kan Tuinstories hier koop.
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