Puff Pastry Sausage Rolls

 

• • Heat olive oil in a pan over medium heat. Add the finely chopped onion and sauté until soft and translucent, about 5 minutes.
  • Add the grated carrot and chopped bacon to the pan. Continue to cook, stirring occasionally, until the bacon is crispy and the carrot is tender.
  • Stir in the dried rosemary and dried savory, allowing the herbs to release their flavors.

 

• • Add the minced meat to the pan, breaking it up with a spoon as it cooks. Cook until the meat is browned and cooked through, about 7-10 minutes.
  • Remove the pan from the heat and let the mixture cool slightly.
  • In a large bowl, combine the meat mixture with the bread crumbs and one egg. Mix until well combined.

 

• Season with salt and black pepper to taste.

2. Assemble the Sausage Rolls:

• • Preheat your oven to 200°C (392°F) and line a baking sheet with parchment paper.

 

• • Roll out the puff pastry on a lightly floured surface to a thickness of about 2-3 mm (1/8 inch).
  • Cut the pastry into rectangles, about 10 cm x 12 cm (4 x 5 inches), depending on the size you prefer.
  • Spoon the meat filling along one edge of each pastry rectangle, shaping it into a sausage-like log.

 

• Fold the pastry over the filling, pressing the edges together to seal. Use a fork to crimp the edges for a decorative finish.
• Place the sausage rolls seam-side down on the prepared baking sheet.

3. Egg Wash and Topping:

 

• Brush the tops of the sausage rolls with the beaten egg to give them a golden, shiny finish when baked.
• Sprinkle sesame seeds over the top of the rolls for added crunch and flavor.

4. Bake:

 

• Bake the sausage rolls in the preheated oven for 20-25 minutes, or until the pastry is puffed up and golden brown.
• Remove from the oven and let them cool slightly on a wire rack before serving.

5. Serve and Enjoy:

 

• Serve the sausage rolls warm as an appetizer, snack, or light meal. They pair wonderfully with a side of mustard, ketchup, or your favorite dipping sauce.