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Sausage Rolls and Pasties- Oh My!

March 7, 2011

It was a pretty quiet weekend around these parts. Drew worked and I spent some much needed girl-time with Mark’s sister, mum, and aunt. On Saturday Mark’s mum, Leone, made us some really lovely sausage rolls and pasties. What are sausage rolls and pasties, you ask? They are a great Aussie staple, walk into any bakery and you’ll find loads of them.

Traditional sausage rolls are literally just spiced sausage wrapped up in some puff pastry, baked, and served with tomato sauce (ketchup). The pasty (pronounced pahst-ee, not paste-ee….not the tassley things women put on their nips) is a little semi-circular package of veggies and/or meat wrapped up in a buttery dough. Also served with tomato sauce. I think most Aussie’s will tell you that everything tastes better with tomato sauce. Call it ketchup and they’ll think you’re crazy!

Unfortunately I was too busy stuffing my face to remember to take any pictures. This picture and recipe courtesy of The Crafty Minx and Taste, respectively.

SAUSAGE ROLLS
makes 25 rolls
  • 1/2 cup fresh white breadcrumbs
  • 80 ml (1/3 cup) milk
  • 500g (about 1/2 lb) pork and veal or chicken and herb sausages
  • 1/2 small onion, chopped
  • 1 egg, plus 1 egg extra, lightly beaten
  • 2 sheets frozen puff pastry, just thawed
  • Sesame seeds, to sprinkle
  • Tomato sauce (ketchup), to serve
  1. Combine breadcrumbs and milk in a bowl and set aside until milk is absorbed. Remove casings from sausages and place in a food processor with crumbs, onion and egg. Process until well combined, cover and refrigerate for 30 minutes to chill.
  2. Place a sheet of pastry on a lightly floured surface and cut horizontally into two. Spoon a quarter of the mixture along the centre of each piece of pastry. Fold over a long side of pastry, brush with egg, then fold other side over to enclose, slightly overlapping in the centre, and make a long sausage shape. Repeat with remaining pastry and filling to make 4 rolls.
  3. Place rolls, seam side down, on a baking tray lined with baking paper. Cover and refrigerate for 1/2 hour until firm.
  4. Preheat oven to 180°C (350° F). Line a large baking sheet with non-stick baking paper. Carefully diagonally cut each roll into seven. Brush with remaining egg and place on baking sheet. Use a sharp knife to make 2 small slits on top of each roll (to prevent rolls from splitting) and sprinkle with sesame seeds.
  5. Bake for 25-30 minutes or until golden and puffed. Serve warm with the tomato sauce.
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2 Comments leave one →
  1. March 7, 2011 1:43 pm

    I am always looking for something new to try, especially to share at the office…these look great! My husband will love them too! I am glad I came across your post. Thanks for sharing!

  2. March 7, 2011 5:02 pm

    looks tasty!!

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