THERMOMIX ® RECIPE

1 Sausage rolls

Recipe's preparation

Rough Puff Pastry

Add all ingredients to bowl.
"Dough mode" Dough mode 25-30 seconds until mixture resembles popcorn
Turn out onto Thermomat or baking paper. Dough will appear very crumbly. Handling as little as possible, without kneading, compress into a block. Lumps of butter will be visible. Wrap in Thermomat or baking paper. Refrigerate about 5-10 minutes - no longer or will be hard to roll.
Roll dough into one long strip about 10cm x 50 cm (almost the length of your Thermomat). Fold in one long strip at least 7-8 times. Refrigerate for 30 minutes.
Handle dough the least amount possible and if butter starts to melt at any time refrigerate for a few minutes. Pastry is best made in a cool environment.

Sausage roll filling

Place roughly chopped bacon in bowl. Speed 5 for 3 seconds. Scrape bowl. Speed 5 for 2 seconds.
Put aside.
Without cleaning bowl, Chop garlic, speed 7 for five seconds
Add a large brown onion, roughly chopped and 1-2 sticks of celery. Speed 5 for 3 seconds
Add olive oil. 3 minutes, Varoma, speed 1, MC off
Add bacon. 2 minutes, Varoma, "Counter-clockwise operation" reverse, speed 1, MC off
Add Panko (can substitute with fresh breadcrumbs). Speed 2, 3 seconds, "Counter-clockwise operation" reverse. Cool mixture slightly.
Add lightly beaten egg, seasoned with salt and pepper to taste
Add pork mince. Dough mode "Dough mode" until well combined (approx 30 seconds). Refrigerate until cold before rolling in pastry.

Preparing rolls and Baking

Heat oven to 210 degrees (fan forced). Divide pastry in half. Roll each half into a rough square approx 30cm x 30cm or to desired thickness of pastry.
Divide again in half. Place prepared sausage filling along one long edge, roll and lightly pinch edges together, sealing with a little brush of water if required.
Transfer rolls to a cutting board and cut into pieces of required size. Each of the 4 rolls above will make about 10 cocktail size or 4-5 standard small sausage rolls.
Lay pieces onto baking paper, an oven thermomat or non stick tray, in tight rows with a space between each row. Brush with beaten egg. Bake for 15-20 minutes or until golden brown.
Eat, freeze or hide from family!!