Monday, September 15, 2014
love a quickie
At times like this - these sorts of little gems come into their own - they can be prepared ahead of time (or even frozen once assembled) and can be a quick lunch, a light dinner or a hearty afternoon tea ahead of sports training.
Served up with a "mandolin" salad (1 x carrot, 1 x zucchini, 1 x cucumber cut into fine match sticks on a mandolin, popped in a bowl, with a good blob of our go-to Japanese sesame dressing) and some tomato relish, they are unbeatable!
Pork mince (aprox 400 grms)
1 x egg
Half an onion (finely diced and gently fried until soft and golden)
1 x egg extra (beaten - used to seal pasty seams and to egg wash sausage rolls once assembled)
Pre-heat oven to 180c/200c
Lay out 2 sheets of frozen puff pasty on bench, to start to de-frost
Place mince, egg, bread crumbs, cooked onion and fresh herbs in a bowl and combine using hands.
Season with salt and paper (and a quick squirt of tomato sauce doesn't hurt).
Cut the sheet of pastry down the middle so you have two long rectangle
Place mince length ways down each rectangle and roll - you should end up with a pasty seam overlap of about 1.5 cm.
Repeat until you have used all mince mixture/pasty pieces
Cut each "roll" into 4, lay on baking tray, lightly coat with egg wash
Bake in oven for aprox 25 minutes, or until golden and puffed