Rob and I got engaged on Valentines Day many many moons ago – so I do remember it being a romantic day once upon a time! And while I am sure there are lots of loved up couples enjoying long stem roses, chocolates and candlelit dinners on this special day of the year – it was homemade sausage rolls for us this year – and that was more than alright with me! 😂
I often buy ‘cheat’ dinners from our local gourmet Italian deli when I am feeling exhausted or only getting home late in the afternoon. They make gorgeous homemade quiches, pies, pizzas, arancini balls, cornish pasties AND the most amazing looking gourmet sausage rolls. I have never actually bought the sausage rolls but I have drooled over them on more than a few occasions. What stands out for me is that they are FAT, which makes them look like they would make for a more substantial meal than your usual skinny milinky variety.
So staring at a pack of mince and a few other bits and pieces in my fridge on Valentines Day afternoon I decided to give these a go. I wasn’t sure how they would turn out but I was really happy with how they did. I served them with crunchy roast potatoes, my granny’s pickled relish and my sweet potato, cranberry and feta salad. It was an absolutely delicious romantic Valentines Day dinner 😄 and we will definitely be making these regularly.
As a side, Evelyn requested meatballs half way through me preparing these (of course she did!) So, eager to appease and get her to eat her dinner, I reserved approximately 1/4 of the mixture and rolled into tbsp size balls, flattened them slightly with a fork and baked in the oven for about 10 minutes. They came up a treat and both Evelyn and Grace hoofed them down. SO! Point of that little side story is that the mince mixture for these sausage rolls is equally delicious as meatballs.
500g premium mince
1 clove of garlic, minced
1/2 onion finely diced
1 carrot, grated
2 tbsp tomato sauce
1 tbsp mustard (I used Mild English, but I think wholegrain would also work well)
2/3 cup cheese, grated
2 tbsp fresh parsley, roughly chopped (or 1 tbsp dried)
1 tsp dried oregano
1 egg (plus one for egg wash)
fresh breadcrumbs from one slice of bread
salt and pepper – give it a good season
sesame seeds for garnish
3 pieces of store bought puff pastry
Prep time: 20 minutes
Cook time: 30 minutes
Servings: Makes 6 FAT sausage rolls
*** Zucchinis are watery little suckers and can make your sausage rolls / meatballs very soggy. To get around this, grate it and pop it in a sieve of fine colander with a small sprinkle of table salt. Let it sit for about 5 minutes while you get the rest of your ingredients ready. Once it has sat, squeeze all the water out through the sieve or colander. You will be amazed how much water comes out and trust me – it is much better that water going down the drain than sogging up your meatballs or sausage rolls. You’re welcome. 😜
Preheat oven to 200C and line 2 baking trays with baking paper. Set aside.
Take the puff pastry out of the freezer and allow to come to room temperature.
In a large bowl add all the ingredients (apart from the pastry and second egg).
Use your hands to combine until all the ingredients are evenly incorporated.
Cut each of your puff pastry sheets into half to form six rectangles.
Divide the mince mixture into six even portions, and then place each portion in the middle of each pastry rectangle.
Fold the bottom of the pastry rectangle up and over the meat mixture and then the top of the pastry down over the top. You should get quite a big pastry overlap. Repeat with each sausage roll and then transfer, seam side down onto your baking tray. Make some small incisions on the top of the pastry (I went to town, the knife slits would have been sufficient 😁)
Lightly whisk the remaining egg and brush over the top of each sausage roll.
Sprinkle with sesame seeds and then place sausage rolls in the preheated oven for approximately 30 minutes, or until mince mixture is cooked through and pastry is golden brown.
Serve while hot and ENJOY! 💜