So last weekend was my church camp week, a great time for me to stay relaxed and have some gathering times with friends without really doing anything. Yet, that also brings a bad news of not having anytime to bake neither! I did hope that I’ll get some time in the next days or so to do extra baking and food blogging. Unfortunately the last few days of work has been hectic as expected… so I did not have any time at all to bake anything! *SAD!*
Thanks God I did have half-day off yesterday… and with that extra half day, I guess I have no excuse not to bake and bring my baking groove back! So I decided to make something, I don’t feel like anything sweet, but I want something small. So I thought of sausage rolls.
I have been craving for sausage rolls recently, ever since I’ve made the first one few months ago, I think I fell in love with it. This time I’ve made 30 pieces so I think it’s pretty insane! So these mushroom and cheese sausage rolls has a much stronger flavour, I purposely add that extra bit of cheese, and I think it turns out just right for me, but you don’t have to if you ain’t a strong cheese. I used Portobello mushrooms and chopped them up finely so you can still taste the mushroom but it holds its shape within the sausage rolls. If you have the mushrooms too big, you’ll end up having mushrooms sticking out and alter the shape badly. And of course, I add extra spices and herbs just to give it that extra kick in flavour. It’s something different to general sausage rolls. I’ve also made some Green tea salt and mayonnaise for dipping!
And for once, I’ve managed to get hubby IK to be my sausage “poser”! As you can see him in the background holding up my sausage rolls, I could sooooo tell, that he just want to snitch one of the sausage rolls whilst I’m trying to take some good photos 🙂 Thanks hubby@_@ 🙂
So now that I’ve been crazily over my sausage rolls.. I am pretty sure I’ve got so much ideas in mind that I wanted to share with you all besides my sausage rolls, but it’s always ‘time’ that strand me from doing things. It’s time for some time management training~ha! So what would you prefer to see in the next post? A drink or a dessert? I think both work fine for me as Sydney is warming up quite a bit now~ WAAHHH..SPRING is coming! How great is that~ So stay tuned 🙂
You’ll need (makes 30 pieces):
For the sausage rolls
- 2.5 sheets of frozen ready puff pastry, thawed completely
- 450 grams of pork mince
- 2 large Portobello mushroom
- 3 tablespoons of smoked paprika
- 1 tablespoon of dried basil
- 1 tablespoon of thyme
- 1 teaspoon of salt
- a handful of Parmesan cheese
- 5 tablespoons of tomato chutney
- 70 grams of bread crumb (or left over bread)
- 1 egg, lightly beaten
- black sesame seeds, garnish
For the green tea salt
- 4 teaspoons of green tea powder
- 1 teaspoon of salt
For the mayonnaise
- 3 egg yolks
- 2 teaspoons white wine vinegar
- 200ml olive oil
- a pinch of salt
- Line 2 layers of parchment paper on a baking tray and lightly grease with oil spray. Preheat oven to 220°C.
- In a bowl, use your fingers to “break” leftover bread into small pieces (skip this step if you are buying off-shelf bread crumb).
- Clean and wipe portobello, and cut finely into small pieces.
- In another large bowl, mix pork mince, mushroom, thyme, basil, tomato chutney, paprika, breadcrumb, salt and basil until thorough.
- Add cheese and fold briefly.
- Cut 2 pastry sheets into halves, resulting 5 rectangle pastry sheets. Lightly brush a layer of egg wash on to the pastry top.
- Divide the mince mixture into 5 equal portion. Shape each portion into a 25cm log.
- Place the log on the pastry sheet (the long side horizontally), 1/3 from the edge.
- Roll the pastry over the mince and meet the other end.
- With the ends facing down, cut each log into 6 equal pieces.
- Lay sausage rolls separately (about 2cm gap) onto the paper.
- Repeat with the rest of the pastry and fillings. Sprinkle black sesame seeds on top for garnish.
- Bake for 30 minutes or until cooked and golden brown. Turn the baking tray halfway to ensure even heat.
- Whilst baking, prepare the green tea salt. In a bowl, mix all the ingredients together until incorporate.
- To make the mayonnaise, in a large bowl, mix vinegar and egg yolk until creamy and light. Add oil slowly and continue whisking until fully combined. Season with salt to your liking.
- Cool sausage rolls on the baking tray for 5 minutes. Carefully transfer them onto a cooling rack for another 5 minutes.
- Best serve warm with green tea and mayonnaise.
- Do not wash portobello under running water, or soak mushrooms into a bowl of water. Mushroom will release excess water when baked and pastry will become soggy and wet. Wipe mushroom with a wet towel will do.
- To avoid the pastry cracking when rolling, use the attached plastic paper to help (pull the plastic as you roll, just like sushi making).
- Make sure the mince are all tucked inside the pastry and are not shown out in the edge while rolling.
- Pork mince can be substitute with chicken mince, as alternative solution.
- Store left over sausage rolls in an air tight container. Ensure sausage rolls are completely cool before closing the lid to avoid it turning soggy. Reheat with microwave or oven to serve.
- Sausage rolls freeze well, place them in the freeze and thaw it 15 minutes before heating up.
Mayonnaise slightly adapted from Taste.com.au