People often think of sausage rolls with puff pastry as sausages wrapped in puff pastry. Die-hard fans of the snack, however, have an entirely different opinion.
Mille-feuille is often used to make the crust of pastries because of its delicious, crisp, and light characteristics. And this dessert is made of a unique filling made of minced meat, bread crumbs, herbs and seasonings, wrapped in puff pastry and baked.
Two sheets of puff pastry (one box or about 500g)
500g sausage mince
500g ground beef
2 cups white bread crumbs
1/2 teaspoon sage powder
1/2 teaspoon curry powder
1/4 teaspoon dried thyme
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 tbsp salt
1/2 tsp white pepper
Egg wash or milk brushed on the surface of the puff pastry
Preheat the oven to 170°C. Place the baking sheet in the middle of the oven.
Add sausage mince, ground beef, bread crumbs, herbs, etc. to a bowl. Stir well until well combined.
Roll out the dough with a rolling pin to a thickness of 3mm.
Roll the filling into sausage-shaped strips in the palm of your hand. Place the filling along the edge of the dough. Leave a small section of skin to fold over the filling while pressing to seal.
Brush some water on both ends and pinch the dough gently with your fingers.
Cut the sausage rolls into 10cm long pieces. Use a knife to cut patterns on the dough, and brush with a layer of egg wash or milk.
Line a baking sheet with parchment paper and arrange the sausage rolls in the oven. Take out after 30 minutes, or when the puff pastry is browned. It can be eaten hot or chilled.