Cocktail Sausage Rolls
Savor the perfect bite-sized indulgence with our Cocktail Sausage Rolls - a flavorful fusion of seasoned sausage encased in golden pastry, offering a satisfying and delightful treat for any occasion.
Ingredients
Pastry
- 500 ml (280 g) cake wheat flour
- 1 ml (pinch) salt
- 125 g cold butter or margarine
- About 60 ml (¼ cup) ice-cold soda water
Filling
- 30 ml (2 Tbsp) cooking oil
- 500 g lean beef mince
- 1 medium onion, finely chopped
- 3 slices white bread, soaked in about 80 ml milk
- 1 ml (pinch) ground cloves
- 2 ml (¼ tsp) ground coriander
- 125 ml (½ cup) Spur Hickory Basting or Spur Hickory Maple BBQ Sauce
- 15 ml (1 Tbsp) chopped fresh mixed herbs or 5 ml (1 tsp) dried
- 5 ml (1 tsp) Spur Steakhouse Spice
- Freshly ground black pepper to taste
- 1 egg and 30 ml (2 Tbsp) milk for glazing
Method
Pastry
- Sift flour and salt together. Rub in butter with fingertips until mixture resembles fine breadcrumbs.
- Add soda water and cut in with a knife. Knead lightly to a soft pastry. Cover with plastic wrap and refrigerate for at least 30 minutes.
Filling
- Heat oil and fry mince until colour changes. Add onion and sauté slightly.
- Add soaked bread, spices, Spur Hickory Basting and herbs. Simmer for a few minutes and set aside to cool completely.
- Roll out pastry onto a lightly floured surface to about 3 mm thick and into a rectangular shape, about 10 cm wide.
- Place meat in a line, down the middle. Fold one side of pastry over meat.
- Brush edge with water and cover with other side of pastry. Brush with beaten egg and milk. (If the rolls are too soft to cut, place in freezer for a few minutes)
- Cut into sections of about 4 cm and place on a greased baking tray.
- Bake in a preheated oven at 200*C for 15-20 minutes or until pastry turns golden brown.
Variations
- Substitute the soda water pastry with 400 g readymade, frozen puff pastry or shortcrust.
- For ´half-moon´ pastries; Roll out pastry onto a lightly floured surface to a thickness of about 3 mm.
- Cut pastry out into rounds with a cutter of about 11 cm in diameter or use a saucer as a guide.
- Place some of the filling mixture on one side of each pastry round.
- Brush edges of pastry round with water and turn other half over filling, making a ´half-moon´.
- Seal the edges with a little water and press down with a fork.
- Make two small slits on top of pastry with a sharp knife, for the steam to escape.
- Substitute the mince filling by using boerewors or any other sausages, such as cheese grillers. Cut pastry into strips and roll around sausages.
- The inside meat of boerewors can also be taken from casing and used to replace the mince.
TIPS
- The sausage rolls can be cooked in an air-fryer for about 10 minutes.
- Sprinkle sesame or poppy seeds over egg wash before baking.
