Beef Turmeric Sausage Rolls

22 Sep 2014

I've been attempting to keep a to-do list for myself lately. You know how you sit down and try to plan and organise your life and you say to yourself 'yes - I'm going to make sure I do all these things and be super productive and organised this week' ? Well, that's what I did. If I'm honest, the organisation and productivity lasted two days before I slipped into darkness and was glued to my computer for the entire weekend doing anything other than my to-do list. It's Monday now and I still have items on my list from early last week that need attention. Oops. As a blogger, 'write a blog post' seems to have a permanent place on my mental to-do list. So now I guess I can cross that one off!

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As a Kiwi kid, I grew up eating a lot of sausage rolls. They're one of those standard things you get when you're grabbing a quick lunch from the bakery. Topped with some classic Watties Tomato Sauce makes this a true New Zealand snack. For years my dad used to grab the pre-made frozen sausage rolls from the freezer section at the supermarket, but these are so easy to make on your own! If you can make meatballs, you can make sausage rolls. I essentially just make a meatball mixture and then lay it out on some pastry.

If you want to give the pastry that nice golden colour, make sure you whisk some egg whites together and brush it over the top. This will help them brown slightly. I like to cut mine into bite sized pieces and serve them as a snack when we have guests over. They are great as party food or even to bring as a plate to a social event. The turmeric in this is just devine!

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Beef Turmeric Sausage Rolls

Ingredients

4 sheets of puff pastry
500g of beef mince
2 onions, diced
2 cups of breadcrumbs
2 eggs
Thyme
Paprika
Turmeric

Method

Preheat the oven to 180 degrees.

Add mince, breadcrumbs, onions, eggs and herbs to a bowl. Mince together with your hands until you get a tough, dough like texture.

Use a knife (or scissors) to slice your pastry sheets in half.

Lay out two tablespoons of mixture (or as much as you like until satisfied) and spread out along the length of the pastry, just under the halfway mark. Fold the bottom side over and roll until enclosed.

Repeat for all 8 rolls and lay out on a baking tray. Brush with egg white - this will give them a nice golden colour on top.

Bake for 20 minutes or until golden. Chop into bite sized pieces and serve with some tasty ketchup or chutney.

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