I always do my 'Easy Sunday' post in advance (which helps to keep Sundays nice and easy!) I hope you don't mind. This Sunday you will find me on a picnic rug having afternoon tea at one of my favourite Sydney spots, overlooking Middle Harbour. Here in Maxabellaland, we love, love, love a picnic, but we find afternoon or morning tea picnics easier while The Badoo still needs a lunchtime sleep (hopefully for the term of her natural life). I may or may not be making these delicious sausage rolls to take along - mainly because they are quite substantial and I begin Phase 139 of my 20 Year Diet today. Rest assured, even if I don't make them for today, I will wish that I had made them. For whenever they come out, the party goes 'yay!'
Scrummy Sausage Rolls
1kg chicken mince (can substitute pork or beef for a different flavour)
2 cups fresh breadcrumbs (made from day-old bread, I generally use wholemeal)
1 cup finely grated carrot
1 cup finely grated zucchini
1 chicken stock cube, finely crumbled
1 egg, lightly whisked
2 tbs finely chopped fresh sage
2 tbs finely chopped parsley
Salt & freshly ground black pepper
Puff pastry sheets (I just use the packet stuff... of course)
1 egg, lightly whisked, extra
1 tbs sesame seeds
1. Preheat oven to 220°C. Line a baking tray with non-stick baking paper.
2 Combine the mince, breadcrumbs, carrot, zuchinni, egg, stock cube, parsley and sage in a bowl. Season with salt and pepper.
Cut sheet of puff pastry into two halves. Spoon length of mince along one half about 2/3rds down. Roll to enclose and form a log. Cut it crossways into 4 smaller rolls. Place rolls on the lined tray. Repeat with remaining mince mixture and pastry until no more mince is left. Brush the top of each sausage roll with the extra egg and sprinkle evenly with sesame seeds.
Bake in preheated oven for 20-25 minutes or until the pastry is puffed and golden and the mince is cooked though. Serve immediately (with tomato sauce!)
Note: this recipe is in party quantities and makes about 30 sausage rolls... but I will not judge.
[Image: this batch was made for Maxi-Taxi's Monster Party; recipe my own]