mini sausage rolls
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Party food – or a perfect snack. The filling can be fashioned out of cooked or raw meat – using leftover Christmas turkey, Sunday roast chicken or pork, or raw meat like here.
With ready cooked meat all you have to do is ensure there is enough fat to bind the filling – throw in that parson’s nose of the turkey, skin and fatty bits of the chicken, fat lining of the pork roast that was left on the platter. If the cooked meat is moist enough there’s no need to add bread, unless you fancy lighter, less meaty rolls.
If you use raw meat it can be pork like here, but might as well be de-boned chicken thighs. I’m not that keen on sausagemeat personally, but if it’s best quality, go for it.
The recipe can obviously be very well used to make full-sized proper sausage rolls – only far more delishhh than shop-bought ones. The small size makes for party-sized bites – or just to make you feel less guilty when you reach for the third one.
mini sausage rollsServings: 2 dozen mini rollsTime: 2 hours
- For the pastry:
- 400g plain flour
- 225g butter, softened
- 225g full fat cream cheese
- a pinch of salt
- For the filling:
- 250g minced pork, half and half shoulder and belly
- 20g dried porcini mushrooms
- 2-3 slices of stale white bread, soaked in water
- ½ onion, chopped very finely
- 20g butter
- 2 tbsp fresh parsley, finely chopped
- ½ tsp ground mace
- a pinch of ground nutmeg
- salt and black pepper
- a beaten egg for sealing and glazing
Make the pastry: mix all the ingredients in a standing mixer with a paddle attachment, or knead it by hand to a smooth pastry. Form a ball, wrap it in cling film and chill in the fridge for at least half an hour.
For the filling, first soak the mushrooms in boiling water and leave to cool completely. Drain and chop finely. Cook the onion with the butter in a small skillet until soft and translucent.
If you’re mincing the pork yourself, add the bread squeezed out of water at the end of the mincing. If using ready-minced pork, best put it in a food processor with the bread and whizz briefly. Alternatively mash the bread to a pulp with a fork and admix in with the meat thoroughly.
Add the mushrooms, cooked onions, parsley and seasoning to the pork and bread and mix very well, using your hands if you like. Season with salt and pepper.
Roll out the chilled pastry to a rectangle about 1/2cm thick. Form a portion of the filling into a sausage and place at the bottom of the pastry. Roll to encase the filling, brush the edge with beaten egg and seal well, cut off the rest of the pastry.
Cut the pastry roll on the diagonal into mini rolls, place them on a baking tray lined with parchment and brush with beaten egg.
Bake in the oven preheated to 200C/400F/gas 6 for 15-20 minutes until puffed up and golden on top.