A home-made favourite for everyone! Use readymade pastry to make it extra quick, or try making your own shortcrust pastry, it’s easy – even the kids will enjoy being involved.
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
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 (? cup) 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
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.
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.
The sausage rolls can be cooked in an air-fryer for about 10 minutes.
Sprinkle sesame or poppy seeds over egg wash before baking.