This week I’m posting a recipe. I make these sausage rolls often here in Spain for morning teas and cocktail functions. They are a very popular snack food in Australia. They’re sold at schools, at every sporting event, and in every bakery. I guess they’re a little like an Aussie version of an empanada – only different. Also, kids love these!
I wish I’d taken a photo the last time I made them, with the little Aussie toothpick flags stuck in (I know, a little kitsch but good fun). You can look up plenty of images on the internet if you want to see what they look like before you make them.
- Olive oil
- 2 — slices bread, crusts removed
- 150g — minced pork (preferably twice-minced. It should be smooth)
- 1 Tablespoon — tomato relish, chutney or ketchup
- Salt and black pepper
- 2 x 30 cm squares of pre-bought puff pastry (in Spain this is called “hojaldre” you can find it in the fridge section)
- Egg wash
- Poppy seeds or sesame seeds to sprinkle on top (optional)
- Preheat oven to 200 Deg C and lightly oil a baking tray (or use baking paper).
- Soak bread in water until soft, then squeeze out all moisture.
- Mix bread with minced pork, tomato relish and season with plenty of salt and pepper.
- Cut each pastry sheet into 3 x 10cm wide strips and brush edges with water.
- Spoon a third of the pork mixture along each strip and fold over to enclose, pinching edges to seal.
- Place on prepared tray and prick top with a fork a couple of times. Using a sharp knife, cut each filled pastry strip into four (or smaller if making for a cocktail event).
- Brush tops with egg wash and sprinkle with seeds, then bake in the oven for 15 minutes until golden brown. Allow to cool a little before eating. Serve with tomato and/or sweet chili sauce.