PUFF PASTRY ROLL
(Only at selected stores)

Puff Pastry Recipes:

Traditional Pie
Caramel Slices
Cocktails
Cranberry Meringue Pie
Honey Apple Pie
Sausage Roll

INGREDIENTS:

Scone Mix: Flour (gluten), water, pastry fat(vegetable fat(palm kernel/palm fruit) emusilfier, preservatives(sodium benzoate/potassium sorbate), BHA), salt, cream of tartar, flour improver

Cocktail Pies
Shopping List:
Pastry:
4 Roll King Pie Puff Pastry
1 x egg

Filling:
1kg Mince
1 Onion (medium)
10 ml Robertson Mixed (2 teaspoons) Herbs Egg 5 ml Salt 5 ml Black Pepper

Decorating:
50g Hullets Icing Sugar
100g Hullets White Sugar
125g Water

Making the Filling:
Grate the onion. Add the mince, grated onion, herbs, salt and pepper to a mixing bowl. Mix well. Lightly beat the egg and add to the mince mix. Mix until all ingredients are well combined.

Making the Sausage Rolls:
Preheat the oven to 200°C Unroll the defrosted pastry. Cut each sheet, lengthways, in 3 strips. Brush the edges of the strips with water. Using a piping bag with a 1 cm nozzle, pipe the mince mixture along one edge of each strip, 1cm away from the edge. Gently fold the pastry over the mince mix, into a neat roll. Cut each roll into 15 cm pieces. Lightly brush with egg. Place on a baking sheet, leaving a 1 cm cap beween each roll. Bake for 20 to 25 minutes until golden brown Remove from oven and allow to stand and cool.