Recipe Vicki Ravlich-Horan, Images Brydie Thompson
I love a good old fashioned sausage roll. The pepper in these ones probably means the kids will stay away but that’s not necessarily a bad thing.
3 tbsp olive oil
1 medium onion, finely diced
1½ tbsp freshly ground pepper
1 garlic clove, crushed
500g pork mince
¾ cup parmesan, finely grated plus a little extra for sprinkling on top
½ cup breadcrumbs (fresh or panko)
1 tsp salt
2 eggs, lightly beaten
ready rolled flaky pastry (I used Paneton 500g block available at Vetro and La Cave)
Heat the oil in a small pan over medium heat. Add onion and sauté for 2–3 minutes. Add the pepper and garlic and continue to cook until the onion is soft and translucent. Take off the heat and allow to cool.
Add the cooled onion mixture with the pork, parmesan, breadcrumbs, salt and three-quarters of the beaten egg. Mix well.
Cut the pastry in half. Divide the pork filling in half and create an even sausage of filling down the length of each pastry sheet. Brush edge of pastry with remaining beaten egg and roll to enclose and seal.
Make 12–13 cuts two thirds of the way through the sausage roll then arrange in a circle on a baking tray lined with baking paper. Brush with remaining egg and sprinkle with extra Parmesan.
Bake in a 220°C preheated oven for 20–30 minutes or until golden brown.
