Sausage Rolls

Description:
This was one of my ways to use up the puff pastry that I made for KBB challenge.

Ingredients:
1 recipe puff pastry

400 g mince beef
400 g mince pork butt

2 medium potatoes, boiled and mashed
1 medium onion, small dice and sauteed
6 cloves garlic, grated
1 medium carrot, finely diced
1 extra large egg

Grind together:
1 tsp salt or to taste
1 tsp chicken stock powder, Massel
1 tsp sugar
1 tsp white pepper powder
2 tsp sweet paprika powder
1 tsp dried basil flakes
1 tsp dried tarragon
0.5 tsp fennel seeds
0.5 tsp dried oregano
0.25 tsp nutmeg powder
0.25 tsp all spice powder

1 egg, lightly beaten (optional for glazing)



Directions:
Grind spices to powder.

Add the spices, mashed potatoes, garlic and onion to the meat mixture. Mix them in food processor until the meat is very fine. If the food processor is not big enough, blend them in batches. Add grated carrot and blend them.

Preheat oven to 180 deg C. Line a baking tray with a baking paper.

Cut puff pastry into big strips (about 15*40 cm). Put some of the meat mixture onto the middle part of the puff pastry strip. (resebling a log). Fold both ends to the top of the meat and put the seal at the bottom. Cut the puff pastry log into 4 with a sharp knife.

Bake at 180 deg C for 30 minutes or until the top is golden colour. If the bottom part is getting dark, switch the heat to grill. Ensure the rack is not too close to the grill.


Cook's Note:
- I usually take a bit of the meat mixture and pan fry it to find out whether the taste is ok. When the meat filling is in the puff pastry, it will be too late to fix it.