Sausage Roll Day

A momentous occasion, a day to remember.

INGREDIENTS

Pork
500g pork mince
 500 grams pork mince  
1 onion, finely diced 
1 carrot, grated 
2 celery sticks, finely diced 
3 rashers bacon, finely diced 
2 cloves garlic, minced 
3/4 cup panko breadcrumbs
 3 quarters cup panko breadcrumbs  
1 egg
1-2 tsp fennel seeds
2-3 tbs sesame seeds
1 pinch salt
1 pinch pepper
1 tsp oil

Beef
2 (375g packets) Carême All Butter Puff Pastry, defrosted and halved

500g beef mince (not lean)

½ cup store-bought caramelised onions (we use Beerenberg Caramelised Onion)

2 garlic cloves, crushed

1 cup fresh breadcrumbs, made from day-old bread

2 tablespoons fresh continental parsley, finely chopped

Sea salt and black pepper, to taste

1 egg, lightly whisked

1 tablespoon poppy seeds and sesame seed

Pastry
Dough 1 
300 gr Plain flour
15 gr Salt
117 gr water
100 gr butter

Vegetarian

200g chestnut mushrooms

3 tbsp olive oil

2 leeks, finely chopped

2 large garlic cloves, crushed

1 tbsp sage, finely chopped

1 tbsp brown rice miso

2 tsp Dijon mustard

30g chestnuts, very finely chopped

60g mature cheddar, grated

70g fresh white breadcrumbs

1 x 320g sheet ready rolled all butter puff pastry

1 medium egg, light beaten to glaze

Chorizo

1.5 sheets of Pre-rolled Puff Pastry

10.5oz / 300g Ground Pork (15%+ fat)

7oz / 200g Chorizo (see notes)

1/3 cup / 35g Dry Breadcrumbs, preferably Panko (see notes)

2 Eggs (1 beaten for egg wash)

1 medium Onion, very finely diced

1/2 medium Red Pepper, very finely diced

1 clove Garlic, minced

1 tsp Fennel Seeds, crushed

1/2 tsp Smoked Paprika

1/2 tsp Salt

1/4 tsp Black Pepper

Olive Oil, for frying

gav pastry

Dough 1. Mix with dough hook until combine. Set aside 

Dough 2

330 gr butter softened, 130 gr flour to hold it together. Mix until combine with paddle. 

Flat the dough 1 and leave on the fridge.

Flattened dough 2 square shape 40 cm ×20cm ( double the size dough 1)  fridge to harden. 

Fold dough 1 into dough 2 and roll, rest on the fridge. Repeat 5 times. The last 2 on the next day.  Roll gently.

EM VEGO

Put the mushrooms in a food processor and pulse until they're very finely chopped.

Put half the olive oil in a large frying pan and add the leeks along with a pinch of salt. Fry gently for 15 mins or until softened and golden brown. Scrape the leeks out of the pan and into a bowl. Heat the remaining oil in the pan and fry the mushrooms for 10 mins over a medium heat. Add the garlic, sage, miso and mustard and fry for another minute, then leave to cool slightly.

Heat the oven to 200C/180C fan/gas 6. Combine the mushroom mixture with the leeks in a bowl, add the chestnuts, cheese and breadcrumbs. Season lightly to taste (the miso and leeks will add salt, so don’t add too much) and work everything together until you have a slightly stodgy mixture.

Unravel the puff pastry on a floured surface, then roll out so one side measures about 40cm. Push the mushroom mixture down the centre of the pastry. Bring the pastry around the mixture and seal the edges with a fork, then cut into 8 pieces. Lay on a lined baking sheet and brush each one with the beaten egg. Bake in the oven for 25-30 mins until deep, golden brown. Allow to cool a little before eating.

SAL CHORIZO

Fry your onion and pepper over medium heat until softened and just starting to catch colour. Add garlic and fry for a minute longer, then place in a bowl and leave to cool for a few minutes (important).Then cut it, lengthways.

In the same bowl, add pork, chorizo, fennel seeds, smoked paprika, breadcrumbs, 1 egg, salt and pepper. Gently combine, then place to one side. Try not to overwork the meat or the sausage rolls will come out tough and chewy.

Unroll your pastry and cut into 4 equal sized rectangles (3 from 1 sheet and 1 from the other half, there will be a bit leftover). Evenly divide your meat across the rectangles and mould them into log shapes. Fold one side of the pastry over half of the meat, brush with egg wash and finish the roll so they end up seam-side down. Cut into 5 equal portions. See video for guidance on this.

Spread out on an oiled oven tray (you might need two), brush with egg wash and bake at 356F/180C for 25mins or until deep golden. Enjoy!