Sausage rolls are quick, easy and delicious. With the addition of spinach and parmesan cheese the humble sausage roll takes on a whole new meaning. With a dollop of hot tomato chutney (tomato sauce if you must) they make the perfect dinner when you’re craving something a little bit on the not so healthy side.
This recipe was cut out of a magazine. The cutting was then thrown inside a book, with no notation of where it was from. Unfortunately that means credit can’t be given to the original author, but I thank them sincerely for this offering.
The thing that’s worth mentioning when making these sausage rolls is that the mixture is quite coarse and dry when you shape it along the length of the puff pastry. Don’t be tempted to add another egg to bind it, it really doesn’t need it. Also, it is important to place the sausage roll with the join facing down. That ensures they don’t split open when they start to cook. The other thing is, I turn the sausage rolls over once the tops are golden (after about 30 minutes). While the tops turn a beautiful golden colour, the bottom needs extra time to do the same. So a little intervention is called for…5-10 minutes is all it takes to brown up the bottoms too.
If you love these, you should try the Thai chicken sausage rolls too. They are even easier to make. Throw everything in the food processor, wrap the mixture in puff pastry, and your done. Serve either option with a crisp green salad and you’ve got a perfect summer dinner option.
Enjoy!
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 1 stalk of celery, finely chopped
- 1 large clove of garlic, crushed
- 500 grams lean beef mince
- 1 egg
- 40 grams baby spinach leaves, roughly chopped
- 60 grams parmesan cheese, grated
- pinch of nutmeg
- salt and pepper
- 3 sheets frozen puff pastry
- 1 egg, beaten, extra for brushing the tops of the sausage rolls
- tomato sauce / tomato chutney to serve
- Heat the olive oil in a frying pan and add the onion, celery and garlic. Fry until softened. Set aside to cool.
- Preheat the oven to 220 degrees celsius and line a large baking sheet with baking paper.
- In a large bowl, combine the mince, cooled onion mixture, egg, spinach and parmesan cheese, nutmeg, salt and pepper. Mix well so that all the ingredients combine.
- Cut pastry sheets in half along the longest side. Divide the mixture evenly between the six sheets, moulding it into a sausage shape along the length of the pastry. Place the meat mixture in the middle of the sheet of pastry to make it easier to roll. Roll the pastry to enclose the filling.
- Cut into 3 piece and place rolls, join side down, on the baking sheet.
- Brush with the beaten egg.
- Bake for 30-35 minutes or until golden brown on both sides.
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