Sausage roll
Sausage roll

Hey everyone, it is Drew, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, sausage roll. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Sausage roll is one of the most popular of current trending foods on earth. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look fantastic. Sausage roll is something that I have loved my entire life.

A sausage roll is a savoury pastry snack, popular in Commonwealth nations. They are sold at retail outlets and are also available from bakeries as a take-away food. The traditional British sausage roll is so quick and easy to make, plus it is the perfect snack or party food and can be served hot or cold. Sausage rolls are a staple of both British and Irish food.

To begin with this recipe, we must first prepare a few components. You can cook sausage roll using 12 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Sausage roll:
  1. Prepare 1 tbsp olive oil
  2. Make ready 1 onion, finely chopped
  3. Prepare 150 g/5½oz courgette, grated
  4. Get 150 g/5½oz carrot, peeled and grated
  5. Get 2 garlic cloves, grated
  6. Get 450 g/1lb sausagemeat
  7. Prepare 400 g tin brown lentils, drained
  8. Prepare salt and freshly ground black pepper
  9. Take 500 g/1lb 2oz block of ready-made puff pastry
  10. Make ready plain flour, for dusting
  11. Make ready 1 free-range egg, beaten, for brushing
  12. Prepare shichmimi Togorashi sprinkle on the top

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Steps to make Sausage roll:
  1. To make the filling, heat the olive oil in a large frying pan over a high heat, then add the onion and cook for 5 minutes, or until softened
  2. Squeeze the courgette in your hands to remove all excess liquid, then add to the pan with the carrot, garlic and fennel seeds. Cook for a further 5 minutes, stirring often. Tip into a large bowl and leave to cool
  3. Squeeze the courgette in your hands to remove all excess liquid, then add to the pan with the carrot, garlic Cook for a further 5 minutes, stirring often. Tip into a large bowl and leave to cool
  4. For the sausage rolls, roll out the puff pastry on a lightly floured surface to a large rectangle, about 40cm x 25cm/16in x 10in. Cut in half, so that each piece measures 25cm x 20cm/16in x 8in. Have the shorter side of each piece facing you.
  5. Shape the sausage filling into a log down the right-hand side of one piece of pastry, leaving a 1cm/½in clear margin along the surrounding three edges. Brush the right edge and the top and bottom edges with a little egg wash. Fold the pastry from the left-hand side over the filling to enclose it and press the edges together to seal, using a fork. sprinkle with the Shichimi
  6. Preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking parchment.
  7. Take the pastry rolls out of the fridge, cut each one into four even lengths, and place on the lined tray. Brush with beaten egg and sprinkle with sesame seeds. Bake for 30–35 minutes, or until golden-brown.

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