Aussie sausage rolls PDF Print E-mail

Aussie Sausage Rolls

Filling
2 pounds ground lamb
2 eggs
6 slices crustless white bread
1/3 cup Worcestershire sauce
1/3 cup tomato paste
Salt and pepper

Pastry
3 sheets puff pastry (11/2 packs Pepperidge Farms frozen sheets)
2 egg yolks
Sesame seeds, untoasted

Thaw puff pastry sheets to room temperature and preheat oven to 400 degrees F.

Make fresh bread crumbs by putting slices of bread through a blender or food processor. Combine lamb, eggs, bread crumbs, Worcestershire sauce, tomato paste, salt and pepper in a bowl and mix well.

Roll pastry into flat sheets and cut into long, wide strips. (If using Pepperidge Farms sheets, cut in half.)

Place filling into sausage-shaped lines down the center of the pastry strips. Roll pastry over the top to enclose and then turn upside down so the seam is underneath. Cut meat-filled tubes into 6 portions and place on a nonstick baking tray. Brush with egg yolk and sprinkle with sesame seeds.

Bake for 15 to 25 minutes or until golden and cooked through.

Serve with ketchup.

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Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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