Australian Sausage Rolls

ROLLS lamb sausage

2 sticks of lamb, trimmed of all fat and tendons
4 c. tsp sun-dried tomato tapenade
4 cloves garlic, minced
1 tsp teaspoon dried rosemary
2 sheets of puff pastry
olive oil flavored cooking spray
1 egg
1 / 4 cup milk

Preheat oven to 190 ° C/375 ° F.
Place a necklace in the center of each pastry sheet, brush the top with tapenade, sprinkle with garlic and rosemary and wrap, then seal the edges with a fork and place the roll seam side up, down, on a lightly greased baking sheet.
Beat together eggs and milk and generously brush the rolls, then bake for about 15 minutes or until lightly browned.
Cut each roll into 4 and serve with your favorite sauce or relish on the side.


Aussie Sausage Rolls
Filling
2 pounds ground lamb
2 eggs
6 slices white bread
Third cup Worcestershire sauce
1 / 3 cup tomato paste
Salt and pepper

Pastry
3 sheets of pastry (11 / 2 packages Pepperidge Farms frozen leaves)
2 egg yolks
Sesame seeds, not roasted

Thaw pastry sheets at room temperature and preheat oven to 400 degrees F.

Make fresh bread crumbs by putting slices of bread through a blender or food processor. Combine lamb, eggs, bread crumbs, Worcestershire sauce, tomato paste, salt and pepper in a bowl and mix well.

Roll out the dough into flat sheets and cut into long, wide strip. (If you use Pepperidge Farms leaves, cut in half.)

Place filling into sausage-shaped lines in the center of dough strips. Roll out the dough on top to enclose and then turn upside down so that the seam is underneath. Cut the meat-filled tubes into 6 portions and place on a nonstick baking sheet. Brush with egg yolk and sprinkle sesame seeds.

Bake for 15-25 minutes or until golden and cooked through.

Serve with ketchup.

I did not really find a recipe just a recipe for pastry and use lard instead of shortening, then wrap your sausage in it .. lard is the key ingrediants of a good sausage roll

6 pre-rolled puff pastry sheets, halved
1 kg of ground sausage
1 cup breadcrumbs, fresh or dried breadcrumbs
1 medium onion, finely chopped
2 tablespoons chopped parsley
1 / 2 cup milk
Salt and pepper
1 egg
Milk 2 tablespoons

1. Preheat oven to 220C. (425 degrees Fahrenheit)
2. Lay all the sheets of dough on the counter.
In Australia, this bakery is interlaced with plastic, which
I still leave at this point.
3. Mix meat, bread crumbs, onion, parsley, milk
and salt and pepper.
4. The mixture will be quite sloppy, this keeps the sausage rolls
wet.
5. Beat the egg and 2 tablespoons milk in a small
bowl.
6. Fill a pastry bag with large (no tip) with the mixture and press
a long line of mixing length of the dough, about
Half inch from this edge.
7. Roll up, peeling the plastic out of reach as you drive.
8. Seal the inner edge with a bit of egg mixture.
9. Cut each roll in half.
10. I would like to make a withdrawal with a sharp knife in the middle
each of these rolls smaller to make them easier to eat.
11. Prick each roll a couple of times with a fork.
12. Repeat until all the pastry and mixture is used.
13. Brush tops of rolls with egg mixture.
14. Place in oven and cook for 5 minutes.
15. Reduce heat to 200C (400F) and bake for 20
minutes.
16. Remove to a tray to cool slightly before serving with
ketchup or BBQ sauce of your choice ..