Ingredients
80g salted butter
¼ cup extra virgin olive oil
250g smoked bacon bits
1 large onion, finely chopped
3 cloves garlic, crushed
1 tbsp Italian mixed herbs
Handful of parsley, chopped
A few sprigs of chopped thyme
Zest of 1 lemon
200g breadcrumbs
500g chicken mince
250g pork mince
2 eggs
2 or 3 sheets frozen puff pastry, defrosted
Heat butter and oil in a frying pan over medium heat. Fry the bacon, onion and garlic for 6-7 minutes until onion is softened. For the last minute add the Italian mixed herbs. Remove from heat, season with salt and pepper and add the parsley, thyme, lemon zest and breadcrumbs. Cool, then combine with the minced meats. Add 1 egg and mix well.
Preheat oven to 200°C.
Whisk the other egg to make the eggwash. Shape the mince into 5cm-thick logs along the centre of the defrosted puff pastry sheets. You may have 2 or 3. Brush edges of the pastry with eggwash and roll up to enclose filling. Place the sausage rolls onto tray(s) lined with baking paper. Brush the top with eggwash, sprinkle with a little salt and with a sharp knife make a couple of diagonal slits into the top of the pastry for each roll.
Bake for 30-35 minutes until golden.
Serve as is or with gravy.
Variation
Make the Glamorgan sausage recipe and use that as a vegetarian filling.
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