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27
Sausage Rolls
Makes 4 serves
500g sausage mince
1 small onion, roughly chopped
2 cloves garlic
2 slices of bread, ripped
1 tbsp tomato paste
1 tbsp Worcestershire sauce
59g free-range egg
¼ tsp dried mixed herbs
3 sheets puff pastry
1 tbsp milk
1 tbsp sesame seeds
1. Preheat a fan forced oven to 180°C
and line 2 baking trays with canola oil
spray and baking paper.
2. Using the processing blade, place the
mince, onion, garlic, bread, tomato
paste, sauce, egg and dried herbs
into the processing bowl, lock the lid
into place, hold the ‘PULSE’ speed
setting for 3 second increments at one
time for approximately 30 seconds or
until desired consistency is reached.
3. Slice the puff pastry sheets in half and
place a thick line of mince mixture
onto each piece, lengthways. Fold
pastry over and seal by gently pushing
the pastry together where it overlaps.
4. With a pastry brush, brush the tops
with milk and top with seasame seeds.
5. Place into the oven for 25 minutes or
until golden brown.
Cheese and Bacon BBQ rolls
Makes 6 Serves
375ml warm water
60ml olive oil
1 tsp sugar
1 tsp salt
600g bread flour
2 tsp yeast
3 tbsp barbecue sauce
1 cup bacon, diced
1 cup tasty cheese, grated
1. Using the dough blade, place the
water, olive oil, sugar, salt, flour and
yeast into processing bowl, lock the lid
into place, select ‘LOW’ speed setting
and process for 1 minute. Shape into a
ball and place in a large clean glass
bowl.
2. Brush with a little water and cover with
a damp tea towel. Place in a warm,
draught-free place to prove for 1½
hours or until doubled in size.
3. Preheat a fan forced oven to 180°C
and place dough ball back into the
processing bowl, lock the lid into
place, select the ‘LOW’ speed setting
and knead for a further minute.
4. Roll dough ball out onto a floured
surface and cut into 6 balls. Place the
6 dough balls onto a baking tray lined
with baking paper. Top each evenly
with barbecue sauce, bacon and
cheese. Place into the oven and cook
for 20 minutes.
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