Self-saucing sausage roll

By Andy Cooks · 45 min

Ingredients

Instructions

1. Pour the tomato ketchup into a silicone ice mould and freeze for at least 4 hours, until solid.
2. Combine the mince, onion, carrot, garlic, breadcrumbs, 1 egg, Worcestershire sauce, mixed herbs and parsley in a large bowl. Mix very well and season with salt and pepper.
3. Divide the mixture into 4 portions. Wrap each portion evenly around a frozen ketchup stick, shaping a sealed log the length of the pastry sheet.
4. Place the logs on a baking-paper-lined tray and freeze for 30 minutes to 1 hour to firm up.
5. Preheat the oven to 210°C fan forced (410°F) and put a heavy baking tray in to preheat.
6. Cut the pastry into 4 rectangles, each large enough to wrap a log with a little extra to seal.
7. Beat the remaining egg.
8. Place each log along the long edge of a pastry rectangle. Brush the other side with egg wash, then roll up to enclose the filling, leaving a small gap between the meat and the pastry end.
9. Place the rolls seam side down on baking paper on the hot tray. Brush the tops with the remaining egg wash.
10. Bake for 20-25 minutes, until the pastry is puffed and golden and the mince reaches an internal temperature of 70°C (160°F).
11. Cool for 10 minutes, then cut into halves or portions and serve.

Summarized from Andy Cooks's video. Watch it for the details.

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