Classic Aussie Bakery style Sausage rolls.
250g Lean finely minced (ground) beef
250g Sausage mince
3 large thick slices of bread, crusts removed and soaked in a half cup of water (stale bread is perfect for this)
1/3 cup fine semolina flour
3 tablespoons dried Onion Flakes
1 1/2 tablespoons Worcestershire sauce
1 1/2 tablespoons Beef stock powder (salt reduced if you like)
1 tablespoon Chicken stock powder " " " "
1 /2 teaspoon Salt
Pepper to taste
1/2 cup of water (you might not need all of this, or might need a little more - read method)
Method for the meat mixture...
Place all the ingredients into your Stand mixer bowl with the paddle (beater) attachment in place, and combine well on a low speed.
Slowly add the last 1/2 cup of water until the mixture is nice and loose but not sloppy wet, you might not need all that water, or you might need slightly more, adjust accordingly.
To test the taste of the mix before you commit to making the sausage rolls, take a small amount and form into a little pattie, then gently fry in a pan until cooked through, cool slightly and taste, adjust any seasoning as necessary.
To make the sausage rolls...
Defrost a packet of puff pastry sheets, and cut each sheet into two large rectangles.
Place the sausage meat mixture into a large disposable plastic piping bag, and cut the bottom to be about 35mm wide - if you don't have access to the disposable plastic type piping bags you can use a strong ziplock type bag and cut one of the corners off.
Pipe the meat mixture into a long even line right down the middle of each of the rectangles, brush a little water down both of the edges of plain pastry, then fold them over one at a time, sealing the meat inside firmly but not too tightly, the meat does expand a bit and if they are super tight they will pop open.
Turn the sealed long rolls over, and with the seam side down, cut them into the desired lengths, then place on a baking paper lined tray.
Brush carefully with an egg wash, and if you like cut slits in the top to allow steam to escape and to increase the visual appeal.
Bake in a Hot 210C oven for 20-25 minutes until golden brown and cooked through.
Serve immediately or else Cool on racks, then store in sealed containers in the fridge for a few days, or freeze.
To reheat, place in a warm oven for 15 - 20 minutes.
Serve with tomato sauce (ketchup) .... Of course!!!
*You can also add any chopped herbs you like such as parsley or thyme etc...bit of mustard, tomato paste and basil, but the classic Aussie pie shop versions don't generally have this, same with different meats or flavourings, go for it, whatever you like personally, but stick to this if you want the traditional taste!
Excess meat mixture can be sealed and frozen for next time! Keeps for many months frozen.