Oregano, garlic and mustard sausage rolls
( SERVES 12 )

Oregano, garlic and mustard sausage rolls
Amanda Laird

Viva 4/4/2012

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1

Filling

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1 kg Pork mince
1 kg Sausage meat
1 tbsp Wholegrain mustard
2 cloves Garlic, (minced)
1 tsp Sugar
2 tsp Freshly ground black pepper
2 tbsp Fresh oregano, (chopped)
2 tbsp Pine nuts, (toasted and finely chopped)
1 Egg

Pastry

2 cups Plain flour
220 g Butter, (softened, cut into cubes)
1 tsp Salt
6 tbsp Water, (cold)

Eggwash

1 Egg, (whisked with 1Tbs milk)

Directions

  1. To make the filling, combine all the ingredients with your hands until well mixed.
  2. To make the pastry, sift the flour into a bowl. Rub in the butter with the salt until the mixture resembles fine breadcrumbs.
  3. Lightly mix in the water with your fingertips until the pastry starts to bind. Knead gently for a minute or two then leave to rest for 20 minutes.
  4. Preheat the oven to 200 degC. Grease or line an oven tray.
  5. Roll out the pastry then lay the filling in an even row closest to you before rolling.
  6. Use the eggwash to seal and also brush the top before baking for 25 minutes or until golden.

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