Sausage Rolls Recipe
From zen2
Ingredients:
2 slices soft white bread 1/2 cup heavy cream 1 medium carrot, peeled and fine-diced 1/2 medium onion, fine-diced 1/2 teaspoon ground sage 1/4 teaspoon dried thyme 1/4 teaspoon garlic powder 1/2 teaspoon curry powder 1 Tablespoon kosher salt 1/2 teaspoon ground white pepper 1 pound ground beef chuck (80-20%) 1 pound ground pork 2 sheets puff pastry (17.3-ounce box), thawed 1 egg white whisked with 1 Tablespoon water for eggwash glaze
Preparation:
- Preheat oven to 350 F. Line two jellyroll pans with parchment paper.
- Cut bread into cubes and place in food processor.
- Pulse into crumbs. (This works best if the bread is frozen or use bread that has been exposed to the air for an hour.)
- Place bread crumbs into a bowl and cover with cream. Set aside.
- Place ground beef into the food processor and pulse until it is finely-ground, almost a puree. (Do not let the processor constantly run as the friction heat will begin to "cook" the meat.)
- Place in a large mixing bowl. Repeat with the pork.
- To the beef and pork, add the carrots, onion, sage, thyme, garlic powder, curry powder, salt, [b">pepper, and cream-soaked bread crumbs. #Mix thoroughly with a large fork, but do not overwork or the result will be tough.
- Roll out one sheet of puff pastry into a rectangle about 10 inches by 14 inches.
- Cut in half lengthwise so you have two long strips.
- Divide the sausage mixture in half and set half aside. Divide the remaining half into two portions.
- Form each sausage portion into a log and place down the center of each puff pastry strip.
- Gently pull up pastry sides to meet forming an encased sausage roll. #Wet your fingers lightly with water and moisten along the seam to seal the dough together.
- Cut each sausage roll into 4 pieces.
- Place on prepared jellyroll pan seam-side down.
- Repeat with remaining sausage and puff pastry sheet.
- Brush each sausage roll with the eggwash glaze. Bake 35 to 40 minutes until golden.
- Let cool 5 minutes before serving.