Craving a delicious homemade treat? Try out these mouthwatering sausage rolls, perfect for any occasion!
What you'll need:
- 180g good quality stale bread, crust removed and diced
- 2 tbsp milk or water
- 800g rump steak with fat attached, cut into large cubes
- 100g bacon diced
- 1 medium onion, peeled and quartered
- 1 glove garlic, peeled
- 1 small carrot, peeled and cut into chunks
- 1 tbsp balsamic vinegar
- 1 tbsp Worcestershire sauce
- 1 tbsp brown sugar
- 2 tsp salt
- 4 sheets puff pastry, just thawed
- 1 beaten egg or milk for glazing
- sesame seeds for topping
How it's made:
- Combine bread and milk in a bowl and mix well; allow bread to soak up milk and soften.
- In batches, feed the beef, bacon, soaked bread, onion, garlic, and carrot into a meat grinder.
- Transfer the meat filling to a bowl and add balsamic vinegar, Worcestershire sauce, brown sugar, and salt. Mix until sticky and very well combined.
- Preheat oven to 200C (fan forced) and line 2 baking trays with baking paper.
- Cut one sheet of pastry in half and place onto the bench, the longest edge closest to you.
- Using damp hands, measure out 160g meat filling and form into a sausage shape. Arrange along the long edge. Brush the opposite long edge with milk. Roll up to enclose meat and press to secure. Make sure the seam is on the bottom of the roll.
- Cut rolls into four and place onto the prepared tray. Brush with milk and sprinkle with sesame seeds. Repeat with remaining meat and pastry.
- Bake for 15 minutes, swap trays over, and cook for a further 7-10 minutes or until pastry is golden and meat cooked through. Serve warm with tomato sauce or tomato relish.
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