- 5 sheets Puff pastry, Cut in half
- 4 slices bread, Crust removed
- warm water
- 1 large onion, Peeled and cut in half
- 5 sprigs flat leaf parsley, Leaves only
- 1/4 teaspoon Mixed Herbs
- 1 pinch salt
- 1 pinch ground black pepper
- 1000 grams Sausage Mince
- 185 grams tomato relish
- 1 egg yolk
- 1 tbsp cold water
Recipe is created for
TM 5Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
Cut each sheet of puff pastry in half. Leave out on bench to thaw while you prepare the filling.
Preheat oven to fan forced 200 degrees and line 2 baking trays with baking paper. Set aside.
In a seperate bowl place the bread and enough warm water to moisten the bread... you don't want it swimming! Set aside.
Place onion and parsley in mixing bowl. Chop 3 seconds, speed 7. Scrape down bowl and repeat to get a fine chop.
Add mixed herbs, salt, pepper, sausage mince and relish into the bowl. Squeeze and discard the water from the bread. Place bread into the mixing bowl.
Combine 20 seconds, speed 6-7. Scrape down sides of bowl and use your spatula to give the mixture a bit of a stir also. Mix again 30 seconds, speed 6-7. You can use the spatual through the lid to aid the mixing if needed.
Split mixture evenly between your pastry strips. Spoon the mixture down the length of the pastry, keeping it to the middle of the strip.
Roll the pastry over and make sure the join is on the bottom. Cut each lengh into 6 pieces (less if you would like bigger sausage rolls). Place these onto the baking tray, keeping them fairly close together.
In a small bowl place egg yolk and cold water. Stir with a fork to combine. Brush over the sausage rolls (you can also sprinkle with sesame seeds or similar if you like).
Bake at 200 degrees fan forced for 10 minutes. Then reduce the heat to 180 degrees and bake for a further 15 minutes until golden brown.
Accessories you need
These can be added with a salad and eaten for lunch or dinner. They are also nice hot or cold! Great for kids lunch boxes or a quick snack for morning or afternoon tea. They freeze well. I just throw them into freezer bags. Reheat in microwave for a quick snack - or reheat in oven wrapped in aluminium foil.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Other users also liked...
- Apricot, Pinenut and Rosemary Shortbread Gluten Free
- Pumpkin Scones
- PIZZA BASE (GLUTEN FREE, CORN FREE, SULPHUR FREE, NUT FREE)
- The Ultimate Mousetraps
- Bacon, Celery & Cheese Muffins
- Annabel Langbein's Sesame Lavosh
- Easy Four Seed Crackers
- Herby Ricotta & Courgette Muffins
- Gluten Free crispbread, crackers, flatbread, matzo
- Vegan Paleo Zucchini Bread
- Curry Laksa Cookies
- Chicken & Hidden Vege Sausage Rolls