Homemade Ground Beef Sausage Rolls

Last night I couldn't make my mind up about what I was going to make for dinner. The weather was overcast and it had rained a little and I really felt like a meal that wasn't overtop but wasn't going to take long to prepare.

As you do you I scouted around in the freezer and fridge waiting for an idea to come to mind. In the freezer I noticed I had one sheet of puffed pastry left and a heap of beef ground beef stock piled.

To me sausage rolls seemed like a great idea, but there was one slight flaw to my plan, I've never made them before. I love making new dishes so it was like always . I Googled for a recipe and started to compare the ingredients lists.

Having decided upon two recipes I wanted to combine certain ingredients to make my own flavoursome dish. The next step was to check the pantry and the fridge to see if I had all the ingredients to make the dish.

Whilst the pastry was thawing I gathered all the ingredients and started to make up the ground beef filling. With the filling prepared and the pastry thawed it was time to make up the sausage rolls.

I cut the pastry in half, long ways and separated out the two pieces. I also halved the ground beef and placed one half on a cutting board to shape into a long like snake. Carefully I picked up the beef mince and placed it on the pastry about a third of the way in.

Stretch the pastry over one half of the ground beef filling so it feels firm. With some milk and a pastry brush, brush along both edges of the folded pastry about 1cm wide. The milk acts like a glue to adhere the pastry together. Grab a fork and gently use the back of it to press the ends together.

The fork does leave lines in the pastry but it doesn't matter as that will become the bottom of your sausage roll. Now that you have made one of the sausage roll lengths go ahead and repeat the steps.

With both lengths prepared it's now time to cut the sausage rolls. I cut them into four which gave me eight sausage rolls about 8 cm in length. If you're planning a party you can cut them a lot smaller which also makes it go a little further.

Once cut prepare your baking tray with paper or foil and place the sausage rolls fold side down. Quickly whisk an egg and baste the tops. Basting the tops with egg will make the pastry turn a nice golden brown.

Turn on your oven and set it to 180 degrees celsius and bake for 20-25 minutes. Once cooked let sit for 2-5 minutes to crisp up and serve with a variety of sauces.

BTW the sausage rolls came out beautifully and I am so glad I added the extra ingredients to the beef. Next time I make sausage rolls I 'll be sure to hunt around for a gourmet sausage roll recipe.