Pork and mushroom sausage rolls
Who doesn’t love a tasty homemade sausage roll? These ones are made with pork mince, sage and mushrooms and wrapped in golden puff pastry.
Ingredients · Servings 6 - 8
- ***For the filling:
- 1 medium onion, finely chopped
- 1 to 2 cups mushrooms, finely chopped
- 2 cloves garlic, crushed
- 1 kg pork mince
- 2 tsps fresh sage, finely chopped
- 1 tsp salt
- Crack of black pepper
- ***For the pastry:
- 2 rolls puff pastry, thawed
- 1 egg + 1 tbsp milk, whisked together
- ***For the mustard dressing:
- 2 tbsps mayonnaise
- 1 tsp lemon juice
- 1/2 tsps wholegrain mustard
- Salt and pepper, to taste
Method · P
- Preheat the oven to 200ºC and line two baking trays with baking paper.
- ***Filling:
- Heat a little oil in a pan and sauté the onion, mushrooms and garlic until softened and most of the moisture has cooked off.
- Allow to cool slightly, then mix with the pork mince, sage, salt and pepper.
- ***Pastry:
- Unroll the two sheets of puff pastry and slice each one lengthwise into two long strips (4 strips total).
- Divide the pork mixture into four equal portions. Shape each portion into a long sausage down the centre of each pastry strip.
- Combine the egg and milk, then brush one ling edge with egg wash and roll the pastry over the filling to seal.
- Place seam-side down.
- Cut each long roll into 3-4 sausage rolls.
- Using a knife, lightly score the tops of the pastry and brush with egg wash. Bake for 30 to 35 minutes, or until puffed, golden and cooked through.
- Allow to cool slightly before serving.
- ***Mustard dressing:
- Mix all the ingredients together, taste and adjust if necessary.
- ***To serve:
- Serve the sausage rolls with a tangy mustard dipping sauce.
