Dear Joy Readers
My kids love this sausage roll recipe which belongs to celebrity chef Gary Mehigan.
They are easy to make and freeze really well, for a great quick after school treat or hot or cold in their lunch boxes.
1tbs unsalted butter
1 large carrot grated
1 tbs olive oil
1 small brown onion finely chopped
4 thyme sprigs
1 bay leaf
2 cloves garlic crushed
350g beef mince
350g pork mince
1 tbs oregano
2 cups fresh breadcrumbs
Frozen puff pastry
3 egg yolks lightly whisked
Poppy and sesame seeds to garnish
Preheat oven to 180 c
Heat butter in a saucepan over medium heat, add grated carrot and cook until carrot starts to soften. Cover with a lid and cook for a further 4-5 minutes until very soft.
Purée carrot mixture in a blender until smooth. Season to taste and set aside to cool completely.
Heat oil in a frying pan over medium high heat, then add onion, thyme, bay leaf, garlic and a pinch of salt. Cook for 4-6 minutes or until onion has softened.
Remove thyme sprigs and bay leaf and set aside to cool completely.
Combine minces, 1/4 cup of the carrot mixture, oregano, onion mixture and breadcrumbs in a large bowl. Season with salt.
Divide the mince mixture into 4 portions and shape into a 25cm long log. Place a pastry sheet on a floured surface.
Cut the pastry sheet in half lengthways. Place the sausage log across the closest edge of the pastry sheet. Roll to enclose the mixture until the two edges of pastry meet, trim and discard any excess pastry.
Brush a little egg wash on the join to secure.
Place sausage rolls on a lined baking rack, brush with egg wash and sprinkle Evenly with sesame seeds and/or poppy seeds.
Cook in the oven for about 20 mins until golden and cooked through.
The Joy Girls xx