Real sausage rolls are “British savoury pastry snack popular in the Commonwealth of Nations and countries of the European Union” – quoted from Wikipedia. I say “real sausage rolls” because there are sausage rolls of another kind in Singapore – puff pastry wrapped around a hot dog. Those, I don’t quite like.
But I do enjoy a real sausage roll. Hmm… who doesn’t like sausage rolls? Warm buttery parcels enveloping a meaty filling flavored with herbs, they are great as finger food for a party or a tea time snack.
I miss the scents of buttery pastry wafting through the air as I exit the CCK MRT station back in SG. So what do I have to do? Make some pastries, of course! Now now, I’m not about to be domestic goddess and make my own puff pastry. I like to cheat and take shortcuts in the kitchen, and thankfully, they do sell packaged puff pastry in Germany. 😛
Makes 16 pieces
- 400g mince pork
- 150g mince onion (about 1 large onion)
- 1 tsp salt
- 1/2 tsp ground pepper
- 1 tsp chili flakes
- 1/2 tsp dried dill (traditional recipes call for sage, but I’m not about to go out and buy 30g of sage just for 1/2 tsp that is required in this recipe).
- 50g bacon
- 1 package puff pastry (275g)
- 1 egg, beaten lightly
Combine the mince pork with the mince onion with the seasoning and marinate for 30 minutes. Do a little taste test by pan frying a small amount of the meat mixture, adjust the seasonings if required.
Preheat oven to 200 deg C. Roll out the puff pastry and cut into rectangles, approximately 30cm length by 15cm wide. Lay the bacon along the length of the puff pastry. Arrange the seasoned meat in a log on top of the bacon and wrap the puff pastry to meet the other side. Crimp both sides together by pressing a fork firmly on the pastry. Apply the egg wash on top of the pastry. If you prefer mini rolls, cut the pastry log into 3cm wide pieces. If you’re making a large batch for freezing, you may freeze the sausage rolls at this step.
Arrange the prepared sausage rolls on a baking tray lined with baking paper and bake for 15 minutes, until pastry and meat are cooked (25 minutes if you’re baking from frozen).