Karen Martini always likes to up the vegetable content in my sausage rolls, which you hardly notice, though it lightens and balances the meat filling. These also contain aged cheddar, which adds depth of flavour, and pistachios for texture and, well, nuttiness. Find the best puff pastry you can for these; you can now buy quality, all-butter puff quite easily. If you happen to have a good local baker, they might even sell you some – this is something Karen does when she is short on time.
- 200g carrot, coarsely grated
- 200g zucchini, coarsely grated
- 1 white onion, finely diced
- salt flakes, 2 tsp and 2 tbsp
- 500g lamb mince
- 500g beef mince
- 250g soft, fresh breadcrumbs
- 4 eggs
- 200g aged cheddar cheese, finely grated
- 100g pistachio kernels, finely chopped
- 150g tomato sauce (or use a spicy tomato sauce)
- ½ bunch of parsley leaves picked and chopped
- 1 nutmeg grated (or 1½ tbsp ground nutmeg)
- 1.2kg of the best puff pastry you can find
- ⅓ cup sesame seeds
- tomato chutney, to serve
- Preheat the oven to 200C fan-forced (220C conventional). Place the carrot, zucchini and onion in a strainer and season with 2 teaspoons of salt. Stand for 15 minutes to drain off the liquid.
- In a large bowl, combine the mince, breadcrumbs, 3 eggs, cheddar, pistachios, tomato sauce, parsley, 2 tablespoons of salt and nutmeg.
- Transfer the vegetables to the middle of a cloth and squeeze to extract any excess liquid, then add to the mince mix and combine well with your hands. Divide the mixture into six balls, then roll them into sausages, each one about 3cm thick and the length of the pastry sheets.
- Lie the pastry sheets on the bench and cut each in half; you’ll need six pieces in total. Whisk the remaining egg to make an egg wash. Brush one long edge of each pastry piece, then lie a sausage on the other side and roll it up. Repeat with the other rolls.
- Line two baking trays with baking paper. Lie three rolls on each sheet with their “seams” facing down. Brush with egg wash, then sprinkle generously with the sesame seeds. Cut each roll into four (if you have time to chill them first, they’ll be easier to cut) and space them out on the prepared trays. Bake for 25 minutes until golden. Serve with tomato chutney. (goodfood)
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