Beefy Sausage Roll
23minutes cooking time
- ½ tbsp olive oil
- ½ small red onion, choppedÂ
- ¼ tsp fresh thyme leaves
- 1 slice bread, crusts removed
- 110 g (4 oz) minced beef
- 1 ½ Â tbsp tomato chutneyÂ
- 2 tbsp grated Parmesan
- 225 g (8 oz) shortcrust pastryÂ
- 1 egg, beaten with a pinch of salt
- salt and pepper, to seasonÂ
- Put the oil in a small frying pan, add the onion and sautÃ© for 5 minutes, until soft.
- Stir in the thyme and set aside.
- Put the bread in a food processor and whiz to crumbs.
- Add the onion, beef, chutney and Parmesan plus salt and pepper, and whiz again to combine.
- Pre-heat the oven.
- Roll out the pastry into two rectangles 12 cm x 18 cm (5 in x 7 in) and about 2 mm (1/16 in) thick.
- Halve the meat mixture and roll into two sausages each 18 cm (7 in) long.
- Put one in the centre of each piece of pastry and brush the edges of the pastry with egg.
- Fold the edges over to enclose the meat.
- Â Cut each roll into four with a sharp knife (wipe knife between each cut) and put the rolls on to a baking sheet, seam side down.
- Brush the rolls with egg and cut two small slits in the top of each roll.
- Bake the rolls for 16â18 minutes, until the pastry is golden brown.
- Use a fish slice or palette knife to transfer the rolls to a cooling rack.
- Most delicious when served warm, but can be served cold.
The rolls will keep in the fridge for up to 2 days. Can be reheated gently in an oven pre-heated to 100ÂºC /215ÂºF /Gas 1/4/Fan 80ÂºC for 8â10 minutes.
Annabel Karmel MBE
A mother of three, Annabel Karmel is the UK's number 1 parenting author. She is an expert in devising tasty & nutritious meals for children without the need for parents to spend hours in the kitchen.
Annabel was awarded an MBE in June 2006 in the Queen's Birthday Honours for her outstanding work in the field of child nutrition and in 2009 Annabel won the Mother and Baby's Lifetime Achievement Award.
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