I must say Australian food is heavily influenced by English food. Footie pies, sausage rolls, and I can hardly imagine a cocktail style party without party pies, and sausage rolls, especially, children's parties. I have been watching a bit of Masterchef USA on Youtube and giggled with hubby when I saw Gordon Ramsay quickly demolished the big sausage roll from one of the contestants.
I prefer to make mine from scratch, when time is short, I'd use frozen puff pastry from the shop, but it's nice to use the home made pastry, cheaper, more flakey and easier to work with.
So the sausage rolls start with the trust worthy Rough Puff Pastry, recipe from Maggie Bear.
For the amount of sausage rolls I'm making, I only need a portion of the recipe.
Home Made Classic Sausage Rolls
Make 4 long sausage rolls, cut into 20 1" serving portions
Rough Puff Pastry
120g plain flour
60ml icy water
1/3 tsp salt
Extra flour to work with.
Dice cold butter into small cubes, like pea size.
Mix salt and flour and put butter on top, add icy water and make a rough dough.
Make sure everything stay together and work the dough on a floured bench top with a rolling pin, roll out into as close to rectangle as possible, to about 1/2cm thick - it will be rough.
Fold the dough sheet like folding letter, and roll out again, on floured bench top, and repeat the fold and roll again. Fold, put in cling wrap, and set it in fridge for roughly 15 - 30 minutes.
Repeat the whole process a couple of times, you will see the pastry getting more and more smooth.
Leave the pastry in the cling film and in the fridge whilst prepare the sausage roll fillings.
Sausage roll fillings:
200g beef mince
150g sausage mince
half of an onion
half of an apple, granny smith
splash of lemon juice
2 tbsp chopped pasley leaves
2 tbsp tomato ketchups
1 tbsp of Worcestershire sauce
1 egg (lightly whisked, leave 1/4 out for the egg wash)
1 medium size carrot
2/3 cup of bread crumbs (I usually make my own bread crumbs from the left overs of the loaves I made, so it's usually a mixture of sourdough, pain viennois, plain white bread etc)
salt and pepper to taste.
Use the food processor to blend everything together. Make sure the mixture is well blended and light and airy.
Roll out the pastry to quite thin, about 2mm thick (or if you prefer more pastry, just make a bit more and roll out a bit thicker), and a long rectangle.
Spoon the filling into the middle and roll - make sure the bottom of the roll has double layers.
Place on lined tray and brush on egg wash. Sprinkle on sesame seeds.
Bake in 190C oven for around 30 minutes or till pastry is puffed and golden.
Cut, and serve, with Ketchups, and this time, I made a bit of avocado dip use avocado, sour cream, salt and pepper and a splash of lemon juice.