Ingredients-
200g(ish) puff pastry-chilled
250g pork mince
1 small chilli finely chopped
1-2 cloves of garlic really finely chopped or minced preferably
1 tsp balsamic vinegar
salt and pepper
dried (or fresh) herbs-I used some sage about 1 tsp or so dry.
1 egg beaten
Method-
1. Make your filling by mixing all of the ingredients apart form the pastry (obviously), and leave it rest in the fridge for a half an hour or so.
2. Roll out your pastry to about 0.5 cm thick, twice as wide as you would like your sausage rolls to be, and as long as the rest will allow. Then cut it in half (which I hadn't done before taking this picture) so that there is enough pastry for two long sausage rolls one above the other.3. Spread the meat mixture evenly across the pastry about 2 cm from one side, then roll the pastry over the top and press the seam together with a little egg wash between to seal.
4. Cut into little or large sausage rolls, as many as it will allow and brush liberally with egg wash. Prick little holes, or slice the top artistically or don't. I'm not sure it really matters!5. Bake in a preheated oven for 35 minutes and they should be puffed up nicely with a golden brown colour.
I find getting them off the baking tray straight away, and cooling them for as long as you can stand before scoffing them is a good idea. Also they are still amazing the next day!
The end ones aren't all that great I found-not enough meat when I did it. I have tweaked the recipe since I took the pics though, so there should be more meat all around.
I added onion instead of the chilli the last time and it was tasty. I would say don't add too much of either as they change it a bit, and make it a bit wet. Still good though.
I made some veggie ones for Betty recently too, which I will share soon. Promise.
