2 sheets of frozen ready puff pastry, thawed completely
360 grams of sausage mince
140 grams of chicken mince
1 tablespoons of smoked paprika
2 tablespoons of dried basil
2 tablespoons of dried thyme
90 grams of tomato chutney
1 tablespoon of flaked chilli
1 small onion, finely diced
70 grams of bread crumb (or leftover bread)
1 egg, lightly beaten
Black sesame seeds, garnish
For the dipping sauce-
2 tablespoons of Dijon mustard
1 tablespoon whole egg mayonnaise
2 tablespoons of honey
2 teaspoons of smoked paprika
Instructions
Line 2 layers of parchment paper on a baking tray. Preheat oven to 220°C.
In a bowl, use your fingers to “break” leftover bread into small pieces (skip this step if you are buying off-shelf bread crumb).
In another large bowl, mix sausage mince, chicken mince, thyme, basil, tomato chutney, chilli, paprika, breadcrumb, onion and basil until thorough.
Cut pastry sheets into halves, resulting 4 rectangle pastry sheets. Lightly brush a layer of egg wash on to the pastry top.
Divide the mince mixture into 4 equal portion. Shape each portion into a 25cm log.
Place the log on the pastry sheet (the long side horizontally), 1/3 from the edge.
Roll the pastry over the mince and meet the other end.
With the ends facing down, cut each log into 5 equal pieces.
Light egg wash the parchment paper to avoid sticking. Lay sausage rolls separately (about 2cm gap) onto the paper.
Bake for 30 minutes or until cooked and golden brown. Turn the baking tray halfway to ensure even heat.
Whilst baking, prepare the dipping sauce. In a bowl, mix all the ingredients together until honey completed incorporate.
Cool sausage rolls on the baking tray for 5 minutes. Carefully transfer them onto a cooling rack for another 5 minutes.
Best serve warm with dipping sauce.
To avoid the pastry cracking when rolling, use the attached plastic paper to help (pull the plastic as you roll, just like sushi making).
Make sure the mince are all tucked inside the pastry and are not shown out in the edge while rolling.
The use of sausage (pork) and chicken mince gives a balance in texture and taste. However, you can always stick to one type if desired.
Store left over sausage rolls in an air tight container. Ensure sausage rolls are completely cool before closing the lid to avoid it turning soggy. Reheat with microwave or oven to serve.
Sausage rolls freeze well, place them in the freeze and thaw it 15 minutes before heating up.
Originally Submitted
9/5/2013
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