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New Idea's Great Sausage Rolls

New Idea's Great Sausage Rolls
August 24, 2012


5 sheets of frozen puff pastry, thawed

1 lightly beaten egg


8 slices of white bread, torn to pieces and soaked in milk

1 tbs olive oil

2 onions, finely chopped

2 cloves of garlic, crushed

1 kg sausage mince

1 egg, lightly beaten

3 tsp dried mixed herbs

2 tbs chopped fresh basil

1/4 cup tomato sauce

salt and pepper, to taste


To make the meat filling, soak the bread in the milk for 10 minutes.

In the meantime, heat the oil and saute the onion and garlic. Cook until soft.

An onion mixture to bread with remaining ingredients. Use you hands to mix well.

Put the meat mixture into a piping back, or into a plastic bag that has one corner cut out.

Place the pastry sheets on a clean flat suface and cut in half lengthways. Pipe the mixture down the long edge of each piece, then roll up and brush with egg.

Cut into equal size rolls, then place seam-side down onto baking trays lined with baking paper.

Cook in batches in a hot oven (200C0 until pastry is golden and puffed, and the meat is cooked through.