Thermomix Sausage Rolls
These Thermomix Sausage Rolls have a delicious buttery puff pastry and juicy meat filling. Perfect for parties, picnics and lunch boxes.
Servings: 24 mini sausage rolls
Calories: 189kcal
Equipment
- Rolling Pin
- Non-Stick Baking Pan
Ingredients
For the Puff Pastry
- 200 g butter
- 200 g plain flour
- 90 g chilled water
- pinch salt
For the Filling
- 1 clove garlic
- 1 onion peeled & quartered
- small handful fresh parsley leaves
- 20 g olive oil
- 250 g sausage meat
- 250 g pork mince
- 40 g panko breadcrumbs
- 1 egg beaten
- salt & pepper
- 1 egg for egg wash
Instructions
To make the Puff Pastry
- Before you begin, chop the butter into small pieces, wrap in foil and place in the freezer for at least 30 minutes. Place water in the fridge to chill.
- Once chilled, place all the ingredients in the Thermomix bowl and mix for 5 seconds / speed 6.
- Turn onto a floured surface (don't worry if you see lots of little pieces of butter) and use your hands to quickly bring it together and shape into a flattened square around 1 inch thick. Wrap in plastic or place in a freezer bag and chill in the fridge for 20 minutes.
- Remove the pastry from the fridge and place on a floured surface. Roll it out into a large rectangle.
- Now you are going to fold the pastry in thirds, like you would a letter for an envelope. Fold in the right-hand third to the middle, and then the left-hand third over the top. (see photos in article above).
- Rotate the pastry 90 degrees and roll it out again. Repeat the folding by thirds. And then roll it out again.
- Now repeat the whole process again. All in you should have rolled and folded it three times.
- Wrap it back in plastic and chill it in the fridge for 20 minutes. It is now ready for making sausage rolls.
To make the filling
- Add the garlic, onion and parsley to the mixing bowl. Chop for 3 seconds / speed 5. Scrape down the sides and repeat.
- Add the oil to the bowl. Saute the onion mixture for 5 minutes / 120 degrees / speed 2.
- Allow the mixture to cool in the bowl for 5 minutes.
- Add the remaining ingredients and mix for 20 seconds / REVERSE / speed 3.You may need to use the spatula through the hole in the lid to help. Scrape down the sides and repeat.
To assemble the sausage rolls
- Pre-heat the oven to 180C / 375 F. Line a baking tray with baking paper.
- Take the pastry from the fridge. Cut in half and return one half to the fridge to keep chilled.
- Place the remaining half onto a floured surface and roll out to a square 10 inches x 10 inches (25cm x 25cm).
- Now cut the square in half so you have two rectangles of 10" x 5".
- Place the rectangles with the long edge facing you.
- Divide the filling into four equal portions. Take one portion, shape it into a long sausage shape and place it in the middle of the pastry rectangle. Make sure that the filling is compact and the filling reaches to the edges of the pastry.
- Use a pastry brush to brush the beaten egg along the top edge of the pastry.
- Now roll the pastry from the edge closest to you up and over the filling so that it ends with the seam side down and sealed by the egg wash.
- Use the beaten egg to brush the top of the sausage roll.
- Take a sharp knife and cut the roll into six equal portions.
- Place the sausage rolls onto the baking tray and bake in the oven for around 30 minutes until golden brown.
- Repeat with the remaining pastry and filling.
Notes
1. If you don't want to make your own puff pastry, you can replace with 2 x sheets of shop bought puff pastry. These are usually 10" x 10".
2. You can replace the sausage meat or pork mince with each other eg. 500g pork mince or substitute with beef mince if you prefer beef sausage rolls.
3. You can substitute panko breadcrumbs for 30g fresh breadcrumbs
Nutrition
Calories: 189kcal | Carbohydrates: 8g | Protein: 7g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Cholesterol: 62mg | Sodium: 190mg