Tomato and Basil Sausage Rolls
| Serves: 12 | Category: Pork, Tarts and Pastries | Machine: Mixer | Total time (min.): 45 |
Try making these delicious Tomato and Basil Sausage Rolls for a flavoursome afternoon tea or snack. We have topped ours with poppy seeds for that extra crunch. Use our puff pastry recipe or use a premade puff pastry block to get started.
Ingredients
- 20g Fresh Basil Leaves
- 150g Sundried Tomato
- 1 Egg
- 600g Sausage Meat
- 8g Salt
- 5g Caster Sugar
- 50g Water
- 50g Panko Breadcrumbs
- 600g Puff Pastry
- Poppy Seeds as needed
Tools
- Oven
- Parchment paper
- Rolling pin
- Chef Patissier XL
- Baking tray - large
- Kenwood bowl - chef patissier xl
- Lightly floured surface
- Work surface
Method
- Pre-heat oven - 180°C
- Grease and line a clean baking tray with parchment paper
- Attach K Beater
- Add fresh basil leaves, sausage meat, sundried tomato, salt, caster sugar, water and panko breadcrumbs to the Kenwood Bowl
- Mix then set aside - 2 min, Speed Min
- Place puff pastry on a clean lightly floured surface
- Roll out into a rectangle until 2mm thick
- Transfer meat to work surface
- Shape into a log
- Place filling on pastry
- Roll the pastry over to cover the filling, allowing the pastry to overlap slightly
- Trim excess pastry
- Brush with egg
- Seal
- Cut into 5cm long pieces
- Brush the top with the remaining egg wash
- Use a sharp knife to score 3 cuts at an angle along the top of each sausage roll
- Sprinkle with poppy seeds
- Transfer pastry to baking tray
- Bake until golden brown - 20 min, 180°C
- Remove from oven and let cool - 2 min
- Serve