Sausage rolls

BLISS IS THE REAL THING

SAUSAGE ROLLS - including a vegetarian option: wheat-free if spelt puff used: Makes 15
If you're interested in notching up brownie points with your family, hot sausage rolls on a cold day will do it. Uncooked, these freeze fabulously.

For a quicker option, buy a good quality sausage, remove the skin and use the ready mixed sausage meat. Take care to check for preservatives, additives and binders that are used in a lot of sausages.

Meat Version:

1 1/2 sheets ready rolled puff pastry. Sheets are approx 20 - 24cm wide, when cut in half will be approx 10 - 12cm wide x 24cm long).
330 gm sausage meat or mince
1 small red onion, finely chopped
6 - 7 basil leaves, finely chopped
3 - 4 medium size sage leaves, finely chopped pepper and salt to taste

Pre heat oven to 200c or 185 if fan forced

Place the pastry on a tray lined with baking paper (you may need two trays, depending on their size). Make sure the pastry is well chilled.

Combine all ingredients in a bowl and mix together well. Divide the mix into three, and mould into a sausage shape and lay down the middle of each pastry half. Gently fold over, making a nice tight roll. If you feel there is too much pastry at the join, just trim a bit of with a sharp knife. Press the join together with a fork. Cut the strip into 5 pieces of equal size - approx 5 cm and separate slightly for cooking.

Place in oven and bake for 20 - 25 mins or until puffed and golden.

Vegetarian:

For a wheat-free version, make sure the tamari you use is wheat-free, and check that the tempeh is without wheat-based soy sauce. If you buy a seasoned tempeh, omit the tamari from the recipe.

11/2 sheets ready rolled puff pastry. Sheets are approx 20 - 24cm wide, when cut in half will be approx 10 - 12cm wide x 24cm long).

1 tablespoon olive oil
1 small onion - finely chopped
1 clove garlic - finely chopped
200 - 250 gm tempeh
2 tablespoons tamari
generous 1/2 teaspoon each: fresh sage, fresh marjoram, fresh thyme, fresh oregano
1/4 teaspoon paprika
1/2 teaspoon fennel seeds
freshly ground black pepper to taste
1 1/2 tablespoons oat flour
pinch freshly ground black pepper
1/2 carrot grated

Pre heat oven to 200c or 185 if fan forced

Heat 1 tablespoon olive oil in a frying pan and gently sauté the onion for a couple of mins, then add the garlic. Continue to cook gently for another minute or so until the onions are soft.
Add the cooked onions and all other ingredients to a food processor and pulse until just combined, taking care not to over process. Mix through the grated carrot.

Place the pastry on a tray lined with baking paper (you may need two trays, depending on their size). Make sure the pastry is well chilled.

Add the sausage mix to a bowl (if you are using grated carrot, add it now and mix through). Divide the mix into three, mould each into a sausage shape and lay down the middle of each pastry half. Gently fold over, making a nice tight roll. If you feel there is too much pastry at the join, just trim a bit of with a sharp knife. Press the join together with a fork. Cut the strip into five pieces of equal size - approx 5 cm and separate slightly for cooking.

Place in oven and bake for 20 - 25 mins or until puffed and golden.