Sausage rolls (High Amines, Low Salicylates, Low Glutamates)
- 4 sheets frozen puff pastry
- 1 swede, peeled and cut into chunks
- 1 leek, peeled and quartered
- ½ cup fresh flat-leaf parsley
- 500g chicken fillets, cut into chunks
- 500g pork fillet, cut into chunks
- ½ teaspoon salt
- 1 egg, lightly beaten
- Poppy seeds (optional)
|Homemade Sausage Rolls|
2. Place pastry sheets on the bench to defrost. Place the swede, leek and parsley in a food processor and process until finely chopped. Remove from the food processor.
3. Place the chicken in the food processor and process until minced. Add half the vegetables and process until well mixed. Remove from the food processor.
4. Place the pork in the food processor and process until minced. Add the remaining vegetables and process until well mixed.
5. Combine the pork and chicken mixtures and salt in a large bowl and do the final mixing with (clean) hands.
6. Slice each sheet of pastry in half. Place a portion of the mince on the middle of the long-edge of the pastry and pat the mince into a long sausage shape.
7. Brush the sides of the pastry with egg, peel the pastry away from the plastic backing and fold the bottom edge over the mince and then roll it over to seal. Do this as firmly as possible so the pastry is tight and neat (makes for better presentation).
8. Brush the top of the pastry with egg and sprinkle with poppy seeds (optional) then cut each roll cross-ways into about 8 small rolls (party sized) or 2 rolls (large sized).
9. Place the rolls on the prepared trays about 2cm apart. Bake for 20 minutes(small) or 40 minutes (large) until pastry is puffy and golden and the mince is cooked through.
Cooked sausage rolls can be wrapped in foil and stored in the freezer.