Makes 17-20
Ingredients
375g cold mashed potato
375g (finely minced) pork mince
25g tomato sauce
40g grated cheese
25g bread crumbs
200g finely diced onions
2 eggs (1 for glazing )
dash of Italian herbs
dash of salt
dash of cracked pepper
roll of puff pastry
extra bread crumbs for sprinkling on top of sausage rolls
Equipment
piping bag
pastry brush
Method
Mix all ingredients - except for 1 egg and the pastry - in the bowl of a kitchen mixer with the paddle attachment for about 40 seconds or until it sticks to the side of bowl.
Whisk remaining egg for glazing and set aside.
Roll out the pastry. Using the piping bag, pipe a line of meat along the top of the pastry, about 2cm from the top.
Fold the pastry over the meat and seal using the pastry brush and egg glaze
Cut into the desired size.
Glaze the top of the sausage rolls with the egg glaze then sprinkle with bread crumbs.
Bake at 190degC for about 15 mins.
Then turn tray and bake for 10 mins or until they look golden and delicious.
Recipe requested by Neville Lean, of Oamaru. Recipe provided by Badger and Mackerel cafe, Oamaru.
If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 517, Dunedin, or email odt.features@odt.co.nz, including your name, address and a daytime telephone number, and we will request it.
