Meaty Sausage Rolls
These sausage rolls are full of meaty goodness. Cut them big and pack for a portable lunch or cut into smaller rolls, perfect for a party or platter!
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Equipment
- TM5 or TM6
- 2 baking trays lined
Ingredients
- 1 tbsp olive oil
- 2 cloves garlic peeled
- 1 small onion peeled and cut in half
- 100 grams streaky bacon cut into 3 pieces
- 1 tsp fennel seeds
- 250 grams minced beef
- 250 grams minced pork
- 1 tbsp Worcestershire sauce
- 1 tbsp tomato sauce (ketchup)
- 40 grams panko breadcrumbs
- 1 egg
- salt and pepper to season
- 2 ½ sheets puff pastry or 1 portion cookidoo quick puff
- 1-2 tbsp Dijon mustard
- 150 grams grated tasty cheese
- 1 additional egg for brushing pastry
- 1 tbsp sesame seeds optional
Instructions
- Pre heat Oven to 200℃ (fan).
- Add olive oil, garlic, onion, bacon and fennel seeds to Thermomix bowl and chop 4 seconds/speed 6. Scrape down sides of bowl.
- Sauté 4 mins/120°/reverse/speed 1/ measuring cup off, simmering basket sitting on lid.
- Spread out on a baking tray to cool.
- Without washing bowl, add beef, pork, Worcestershire sauce, tomato sauce, breadcrumbs, 1 egg, salt and pepper to taste and the cooled bacon mix. Mix on Dough mode/30 seconds. Scrape down. Repeat on dough mode if needed for a further 10 seconds, but don't over mix!
- Roll pastry out to approx. 20cm by 60cm, 3-4mm thick. Run your sausage mix down the middle on the long side. Spread some Dijon on top of the meat and sprinkle on the cheese. On the far inside edge, wash with egg and roll to seal. With the seam side down portion to your desired thickness. Chill for 30 mins.
- Place on a baking tray and snip the pastry tops, being careful not to go through to the filling. Egg wash the tops, being careful not to let the egg run down on the meat. Sprinkle with sesame seeds if desired. Cook for 30 - 35 mins or until golden brown, (you may want to rotate your trays after about 20 mins).