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Sausage Rolls (pastry rolls)

Discussion in 'Foods, Drinks, & Cooking' started by Afronaught, Jan 3, 2008.

  1. Afronaught

    Afronaught ♫ Official Princess ♫


    2 lbs. (1kg) puff pastry (buy the frozen type - like Pepperidge farm)
    1 1/2 lbs (750g) ground beef
    1 1/2 tsp (7ml) salt
    1/2 cup (125ml) bread crumbs
    1 small onion peeled and grated
    1 small tomato peeled and chopped
    1/2 cup (125ml) cold water
    1tsp (5ml) coarsely ground black pepper
    1/2 tsp (3ml) garlic powder
    1/2 tsp (3ml) ground ginger
    1/2 crushed chicken bouillon cube dissolved in 1/4 (60ml) cup boiling water
    1 egg beaten

    Roll out pastry on lightly floured board

    Combine meat with all the remaining ingredients and mix well (except egg)

    Using wet hands, shape mixture into sausage approximately 2,5 cm thick and place alongside width of pastry

    Wet edge of pastry, roll up

    Cut strips

    Continue, using all the meat and pastry

    Brush with beaten egg

    Bake on greased baking sheet at 400F (200 C) for 30 min or until golden brown