Italian sausage rolls
(10 large/60-80 small)
10 slices puff pastry
1 dry mix for spaghetti
1 tablespoon tomato paste
2 à 3 pieces white bread
6 tablespoons milk
3 tablespoons milk
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© Janneke's Recipe pages - puff pastry recipe, warm bites
How to prepare:
Soften the dry mix for 10 minutes with little more water than mentioned on the package.
Chop the onion and add to the mixture. Bring to a boil and simmer for 10 minutes till almost all water has evaporated (stir so it won't burn), add tomato paste and cool.
Soak the crustless bread in milk and mash. Mix with the ground beef and pasta-mix.
Preheat the oven to 225°C/440°F (fan oven 200°C/395°F). Thaw the puff pastry.
Divide the ground beef in 10 pieces. Make rolls as long as the puff pastry and place on the slices. Fold the puff pastry flat on the opposite side . Coat with little milk and place a little apart on a greased baking sheet. Bake the rolls 25 minutes .
Mini-sausage rolls: Half the puff pastry and divide each 1/10 part ground beef in 2. Place a roll ground beef on each half and fold the roll . Cut each roll in 3 or 4 pieces.
First published: April 12, 2003, Netherlands
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