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

Sausage Roll

Shopping List:

Pastry:
4 Roll King Pie Puff Pastry
1 x Egg

Filling:

1 kg Mince    
1 Onion   (medium)
10 ml Robertson Mixed   (2 tbsp)
5 ml Ground Nutmeg   (1 tsp)
  Herbs    
1 Egg    
5 ml Salt    
5 ml Black Pepper    

Making the Filling:

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

Making the Sausage Rolls:

  1. Preheat the oven to 200°C
  2. Unroll the defrosted pastry.
  3. Cut each sheet, lengthways, in half.
  4. Brush the edges of the strips with water.
  5. Using a piping bag with a 2.5 cm nozzle, pipe the mince mixture along one edge of each strip, 1cm away from the edge.
  6. Gently fold the pastry over the mince mix, into a neat roll.
  7. Cut each roll into 2 pieces.
  8. Lightly brush with egg.
  9. Place on a baking sheet, leaving a 1 cm cap beween each roll.
  10. Bake for 20 to 25 minutes until golden brown
  11. Remove from oven and allow to stand and cool.