C'mon, you can admit it. Everyone loves a sausage roll, with its unidentified meat and flaky pastry. When warm and lavishly dipped in tomato sauce, there is just something about it that hits the spot.
I admit that I grew up eating copious amounts of sausage rolls. I had them for breakfast, for lunch, as snacks throughout the day. That was the 1980s when obesity and nutritional content was not yet on the radar, and to this day I have a big soft spot for the humble sausage roll. However, these days, the fact that the meat is unidentified does play on my conscience and I have a more refined palate, so I thought that I'd make my own version!
Ingredients - makes 6 sausage rolls
500g turkey mince
1/2 small onion, chopped finely
1/2 small tub of tomato paste
1 cup wholemeal breadcrumbs
2 springs of rosemary, stripped and chopped finely
1 tablespoon curry powder
1 egg, lightly whisked
3 sheets of puff pastry, thawed
1. Preheat oven to 200 degrees Celsius, and line a baking tray with baking paper
2. In a bowl, place the turkey mince, onion, tomato paste, breadcrumbs, rosemary, curry powder and some lashings of tabasco or chili flakes (optional). Mix by hand until well combined.
3. Cut the puff pastry in half so you have 6 strips. Put spoonfuls of the mixture on each strip and roll to create the sausage roll. When rolled, you can stuff more of the mixture into each end to fill the puff pastry.
4. Place onto the baking tray and brush with the egg. Sprinkle with poppyseeds or sesame seeds if you have any (I had none!) for decorative value.
5. Bake in oven for 25 minutes until the pastry is golden and flaked up. The aroma will make your tummy rumble, I promise!
6. Remove from oven, cool slightly and enjoy with lots of tomato sauce!
I found this to be incredibly tasty and easy, and it was nice to know that the meat was quality and also that the sausage roll was lean - not a bit of oil or fat was used, and as turkey is very lean anyhow, it is a healthy lunch option when served with a salad on the side. The hubby gobbled them all up and I will definitely be making this again. Next time I'd probably add more chili to the meat mixture to give it a definite kick! I think this recipe could also be adapted to use pork and crushed fennel seeds, or even lamb mince with rosemary and garlic - the possibilities are endless!