Classic Kiwi Sausage Rolls

How to make Classic Kiwi Sausage Rolls Recipe - Jill Milburn and her students from the Aoraki Polytechnic in Timaru shared this recipe with me. It’s perfect for anyone’s birthday party or after match eats at the local rugby or soccer club. The breadcrumbs bake nice and crisp and the sausage rolls are delicious dipped in tomato sauce. Recipe from Dean Brettschneider

MAKES 15 ROLLS

PASTRY:
1 quantity of Butter Puff Pastry

FILLING:
350g sausage meat
60g breadcrumbs
50ml water
1 medium onion, finely chopped
2 tbsp wholegrain mustard
2 good pinches of salt
¼ tsp freshly ground black pepper
1 good pinch of cayenne pepper

GLAZE:
1 egg beaten with 1 tbsp water, for egg wash
50g breadcrumbs

Method:
Make Butter Puff Pastry ahead and rest it as required.

On a lightly floured surface, roll out the puff pastry to form a 3mm-thick rectangle.

Put sausage meat, breadcrumbs, water, onion, mustard, salt and peppers into a bowl and mix with a wooden spoon until well combined. Cover with plastic wrap and allow to sit for 20–30 minutes until the meat is rested and the mixture stiffens a little.

Place the sausage meat mixture in a piping bag without a nozzle and pipe the sausage meat mixture along the longest edge of the pastry. Roll the pastry over to enclose. Brush egg wash along the pastry edge and press to seal. Alternatively, if you don’t have a piping bag, roll the sausage meat on a floured surface in ropes
2.5cm thick, then place onto the pastry. Trim along the length of the pastry then repeat with remaining mixture and pastry. Cut into 6cm lengths.

Place sausage rolls seam-side down on a baking paper-lined tray. Brush each roll all over with egg wash and sprinkle with breadcrumbs. Allow to rest for 30 minutes before baking to prevent the pastry shrinking and the sausage rolls becoming misshapen.

Bake in a preheated 210–215°C oven for 25–30 minutes or until golden-brown in colour.

Classic Kiwi Sausage Rolls