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Dietitian Laura Ford reveals how to make her favourite homemade sausage rolls


Dietitian reveals how to make her favourite homemade sausage rolls – and they are the perfect long weekend treat

  • A dietitian has revealed how to make her favourite sausage rolls at home
  • Laura Ford, from Melbourne, said they’re perfect for long weekends 
  • She said you can easily replace the sausage mince with something vegetarian
  • Laura added the sausage rolls are the perfect combination of sweet and savoury 

A dietitian has revealed how to make her favourite homemade sausage rolls, and they can be ready within half an hour.

Laura Ford, from Melbourne, shared how she loves to make these sausage rolls in advance of a weekend picnic or get-together with friends and family, and they are the ‘perfect balance of savoury sausage with a touch of sweetness from the chutney’.

‘Grand Final long weekends made even better with homemade sausage rolls,’ Laura posted on her Instagram page.

‘If you’re after a vegetarian or vegan version, just swap the meat or sausage mince for a plant-based version.’ 

A dietitian has revealed how to make her favourite homemade sausage rolls, and they can be ready within half an hour (the sausage rolls pictured)

To make the sausage rolls, you’ll need some puff pastry, olive oil, an onion, carrot, zucchini, garlic, thyme, rosemary, parsley, sausage meat, beef mince and breadcrumbs. 

You’ll also want an egg, some peach and mango chutney, salt and pepper, milk and either sesame or poppy seeds.

To start with, Laura said she defrosts the puff pastry while pre-heating the oven and making the sausage filling. 

To make the filling, simply cook the onion, carrot, zucchini and garlic for five minutes in a pan.

Then, add thyme leaves, rosemary, garlic, sausage meat, beef mince, breadcrumbs, egg and Barker’s New Zealand Peach & Mango Chutney.

Laura Ford, from Melbourne, shared how she loves to make these sausage rolls in advance of a weekend picnic or get-together with friends and family, and they are the 'perfect balance of savoury sausage with a touch of sweetness from the chutney' (Laura pictured)

Laura Ford, from Melbourne, shared how she loves to make these sausage rolls in advance of a weekend picnic or get-together with friends and family, and they are the ‘perfect balance of savoury sausage with a touch of sweetness from the chutney’ (Laura pictured)

How to make Laura Ford’s homemade sausage rolls 

INGREDIENTS

Five sheets of ready-made puff pastry

Laura shared the simple recipe for sausage rolls on her Instagram page (pictured)

Laura shared the simple recipe for sausage rolls on her Instagram page (pictured)

One teaspoon of extra virgin olive oil

One onion, finely diced

One carrot, grated

Half a zucchini, grated

One garlic clove, crushed

Two thyme sprigs, leaves picked off

One rosemary sprig, finely chopped

Two tablespoons of flat leaf parsley, chopped

400 grams of sausage meat

200 grams of beef mince

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Three tablespoons of breadcrumbs

One egg 

Half a jar of Barker’ New Zealand Peach & Mango Chutney

Salt and pepper to taste

Egg wash – made with one egg beaten with one tablespoon of milk

Sesame or poppy seeds to finish (optional)

METHOD 

1. Remove puff pastry from the fridge and allow to defrost whilst preparing the filling. Preheat oven to 200 degrees Celsius and line two baking trays with greaseproof baking paper.

2. Heat olive oil in a small frypan on medium heat. Add onion, carrot, zucchini and garlic and cook for five minutes until vegetables have softened and any moisture has evaporated. Set aside to cool slightly.

3. Once vegetables have cooled, place in a bowl and add thyme leaves, rosemary, garlic, sausage meat, beef mince, breadcrumbs, egg and Barker’s New Zealand Peach and Mango Chutney. Season with salt and pepper and stir until everything is well combined. Divide into 10 equal portions.

4. Cut each square of pastry in half and place a portion of the mixture down the side of the pastry in a sausage shape. Brush the opposite edge of the pastry with the egg wash.

5. Roll up the pastry so that the filling is enclosed, ensuring the seam is faced down. Brush the top of rolled up pastry with the egg wash and cut into six even sized pieces. Place the pieces, seam side down on the prepared tray, leaving space between each roll. Top with seeds if using. Repeat with the remaining mixture and pastry.

6. Bake in the oven for 25-30 minutes until golden brown.

7. Enjoy!

Source: Laura Ford 

Combine everything, set it aside to cool and then divide the filling into 10 equal portions.

Once this is done, cut your pastry and place a portion of the mixture into the pastry, brushing it with the egg wash to secure it. 

‘Roll up the pastry so that the filling is enclosed, ensuring the seam is faced down,’ Laura said. 

Once the sausage rolls are fully prepared, bake them in the oven for 25-30 minutes until they are golden brown. 

Hundreds who saw Laura’s recipe were impressed and said they loved the look of the snack, and would definitely replicate at home.

‘These look so crispy and delicious,’ one commenter wrote.

‘Homemade is always better – I’m making these for the weekend,’ another added.

To find out more about Laura Ford, you can visit her Instagram page here

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