Beau Ryan's World-Famous Homemade Sausage Rolls
Ingredients
SERVES 4
400 grams beef mince
1 egg
2 sprigs parsley
1 piece bacon
½ cup bread crumbs
2 shallots
1 tsp mustard powder
1 small carrot
1 zucchini
Salt and pepper
1 tbsp. tomato sauce
Pastry
1 ¼ cups plain flour
125 grams butter
½ tsp salt
4 tbsp. iced water
1 tbsp. extra milk
Method
- Pre-heat oven to 200C. Line a biscuit tray with baking paper
- Place butter and flour into a bowl. Rub the mixture in between your index finger and thumb until the mixture resembles breadcrumbs. Add a pinch of salt and pepper
- Add the salt and half the iced water, mix to combine. Add a little bit of water at a time until the pastry forms a ball
- Knead the dough on the bench a few times, until it looks smooth. Roll to 1cm flat, wrap in plastic and place into the fridge
- Using the finest side of the grater, grate the carrot. Grate the zucchini into a strainer, then push out all of the excess liquid. Dry on paper towel
- Place zucchini and carrot into a bowl
- Whisk the egg
- Finely dice the shallots, parsley and bacon
- Add all ingredients into a large bowl and mix to combine
- Remove pastry from the fridge. Lightly flour a rolling pin, pastry roll to ½cm thick with a rolling pin. Trim the edges to be a rectangle. Cut rectangle into 6x6cm square
- Divide filling evenly onto each piece of pastry. Place filling on one edge and roll
- Place onto baking tray, brush with milk and bake for 20 minutes or until golden
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