Baking

Annabel's Sausage Rolls

How to Cook

  1. Preheat oven to 200 degrees
  2. For the pastry, mix together the flour, salt and sage. Next mix very slightly rub the butter in to theflour. But leave it in chunks, just making sure every piece is covered in flour. Mix the vinegar with the water and add gradually to the mixture.
  3. Roll out and complete 4 turns and chill for 20-30 minutes. Meanwhile chop your onion and garlic and sauté them with the butter.
  4. Next dice your mushrooms and add them to the pan along with the smoked paprika. Cook until golden. Add this to the mat and season. Add the bread crumbs and egg and then transfer to a piping bag and chill. Roll out the pastry and pipe meat along one edge. Roll and use some egg to seal the edge. Continue until you have 24.
  5. Egg wash and sprinkle over sesame seeds and bake at 200 degrees until golden

For the tomato jam

  1. place all ingredients into a pot and boil until reduced and it has a jam like consistency.

Ingredients

Rough Puff Pastry

  • 460g flour
  • Pinch of salt
  • 360g cold butter
  • 1 tsp white vinegar
  • 1 cup cold water
  • 4 tbsp Gregg's Dried Sage

Filling:

  • 500g beef mince
  • 8 button mushrooms
  • 1 small onion
  • 4 cloves of garlic
  • 30g butter
  • Gregg's Salt and Pepper
  • 4 tbsp Gregg's Smoked Paprika
  • ½ cup dried bread crumbs
  • 1 egg
  • Black sesame seeds

Tomato Jam:

  • 900g tomatoes
  • ¾ cup brown sugar
  • 1 tbsp white vinegar
  • 1 tbsp balsamic vinegar
  • 1 tbsp fresh ginger
  • ½ tsp Gregg's Cinnamon
  • ⅛ tsp Gregg's Ground Cloves
  • 1 tsp salt
  • 3 tbsp Gregg's Smoked Paprika

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