Delicious as snacks, these little sausage rolls are really
easy to prepare.
1 Tbsp (15 ml) cooking oil
500 g mince
1 onion, peeled and finely chopped
2 slices white
bread
¼ cup (60 ml) hot beef stock
salt and freshly ground black pepper to taste
a pinch of ground cloves
a pinch of ground coriander
400 g ready-made puff pastry, thawed
beaten egg and milk to glaze
- Heat the oil in a heavy-based saucepan and fry the mince until it changes colour. Add the onion and sauté for a few minutes until soft.
- Soak the bread in the beef stock, then add the bread, seasoning, cloves and coriander to the mince. Mix well and simmer for 2-3 minutes. Remove from heat and set aside to cool.
- Roll out the pastry on a lightly floured surface to about 2 mm thick, then cut into sections about 10 cm wide. Arrange the meat in a line down the middle. Roll one side of the pastry over
the meat, brush the edge with water and cover with the other side of the pastry. Brush with beaten egg and milk. Cut into sections of about 4 cm and bake in a preheated oven at about
200 °C for 20 minutes.
Makes about 30
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