Italian sausage rolls

(10 large/60-80 small)


10 slices puff pastry

1 dry mix for spaghetti

1 onion

1 tablespoon tomato paste

2 3 pieces white bread

6 tablespoons milk

500 gr convert conversionground beef

3 tablespoons milk

If shown, hover hover for showing photo= photo hover to show conversion table= conversion
'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 225C/440F (fan oven 200C/395F). 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 photo recipe. Coat with little milk and place a little apart on a greased baking sheet. Bake the rolls 25 minutes photo recipe.

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 photo recipe. Cut each roll in 3 or 4 pieces.

Coat with little milk and bake 18-20 minutes photo recipe.

First published: April 12, 2003, Netherlands
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