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Winter baking project sorted. Whip up a batch of these on the weekend and you’ll be the most popular kid in the house.
Makes 4 x 12cm Sausage Rolls
Can substitute pork for chicken
Can use store bought puff pastry if preferred
Pre-heat oven to 180C
Hot Water Crust Pastry
75g Butter, unsalted
225g Plain Flour
50g Eggs, whole
2g Rosemary, dried
Place the butter and water in a medium sized saucepan and slowly bring to a rolling boil.
Meanwhile, place the flour, rosemary and salt into a bowl. Make a well in the centre and add the egg.
Pour in the hot liquid and mix to form a dough. Spread onto a baking paper lined tray and leave to cool for 30 minutes.
Form into a block and wrap in cling film. Store in the fridge for 1 hour to cool down, or until needed.
Pork, Kale & Cannellini Bean Filling
450g Pork Mince or pork fillet
400g Cannellini Beans
6g Garlic cloves
20g Seeded Mustard
25g Mint, fresh
1 Lemon, zested & juiced
Place all ingredients into a food processor. Pulse until combined and evenly chopped. Do not over process or the meat when cooked will become tough and shrink.
Place mixture into a piping bag if possible, if not use a tablespoon to deposit filling on pastry.
Roll the hot water pastry out to a 2-3mm thickness, preferably in the best rectangle shape possible. Trim the edges so that they are squared off and neat.
Pipe or spoon the filling along the bottom edge of the pastry in a 5cm thick continuous rope until you reach the end of the pastry.
Egg wash the top side of pastry from where you have piped the filling.
Grab the pastry from the bottom edge and roll over to meet the pastry where you have egg washed to create the seam.
Give it a good roll, cut along the seam and then portion into 12cm logs.
Place on a baking tray that has been lined with baking paper.
Egg wash the tops of the sausage rolls (sprinkle with sesame seeds if desired). Bake in 180C oven for 20 – 30 minutes, depending on your oven. Serve!
Serve hot with your favourite sauces, dips or relish.
You can store in the freezer, in an airtight container for up to 3 months.