![\"\"](\"https:\/\/grub.fairgomate.net\/wp-content\/uploads\/2023\/04\/DSCN0512-150x150.jpg\")
<\/p>\n<\/p>\n
INGREDIENTS<\/strong> METHOD<\/strong> NOTE<\/strong> INGREDIENTS 6 Puff Pastry Sheets 1 Kg g beef mince 2 Egg 2 Tbsp Milk 1 Cup Breadcrumbs 1 Onion Finely Chopped 2 Tsp Thyme…<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"wf_page_folders":[11],"class_list":["post-390","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/pages\/390","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/comments?post=390"}],"version-history":[{"count":0,"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/pages\/390\/revisions"}],"wp:attachment":[{"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/media?parent=390"}],"wp:term":[{"taxonomy":"wf_page_folders","embeddable":true,"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/wf_page_folders?post=390"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n6 Puff Pastry Sheets
\n1 Kg g beef mince
\n2 Egg
\n2 Tbsp Milk
\n1 Cup Breadcrumbs
\n1 Onion Finely Chopped
\n2 Tsp Thyme
\n3 Tsp Garlic Salt
\n2 Tsp Mace (Nutmeg)
\nOlive Oil
\nTomato Sauce<\/p>\n
\n1 Preheat the oven to 180\u00b0C \/ 360\u00b0F. Heat oil in a saucepan over medium high heat. Saute the onions for a few minutes until translucent. Allow to cool.
\n2 In a small bowl, whisk the egg and add the milk.
\n3 Place beef mince in a large mixing bowl. Add cooked onions, breadcrumbs, thyme, mace and garlic salt. Mix well with hands to combine and form into a large ball.
\n4 Place equal portions of beef mixture across the middle of each sheet of puff pastry (mixture should be around 2 cm wide x 2 cm high). Fold the right hand side of the pastry over the mince, brush the top and open side with egg wash mixture then continue to roll up.
\n5 Place sausage roll on a lined baking tray (seal side down), then baste with more egg wash. (Freeze here if preparing ahead)
\n6 Optional: Partially slice sausage rolls into 4-5 cm \/ 2 inch pieces (cut down around 3\/4 of the way, leaving the base of the pastry intact).
\n7 Bake for around 40 minutes or until meat is cooked and pastry is flaky and golden brown.
\n8 Cut or break apart the sausage rolls into pieces. Serve immediately with tomato sauce.<\/p>\n
\nSTORAGE<\/strong> \u2013 Sausage Rolls will keep for up to a few months in the freezer. Wrap up uncooked sausage rolls in cling film and you\u2019ll always have a tasty treat on hand. Once cooked, they\u2019ll keep for a few days in a sealed container in the fridge, or you can freeze them if you need and just reheat in the microwave or oven. Watch out: If reheating in the microwave, your pastry will lose the crispiness, but should still taste okay!
\nADD VEGGIES<\/strong> \u2013 If you want to make them a little healthier, add 1 grated carrot and 1 grated celery stick to the beef mince mixture.
\nBEEF MINCE<\/strong> \u2013 If you don\u2019t have beef mince, you can use sausage meat (squeezed out of the casings) instead or make the pork version.
\nGARLIC SALT<\/strong> \u2013 You should find this at your local supermarket. Alternatively, use 1 tsp of minced garlic and a pinch of salt.
\nMACE<\/strong> \u2013 This peppery spice is actually the outer case of the nutmeg seed. Substitute with 1\/2 tsp of pepper if you need.<\/p>\n","protected":false},"excerpt":{"rendered":"