Home-made GOURMET sausage rolls!

Ok, so heard about this Steemit revolution, and absolutely love the concept!

I have a passion for cooking and like to keep it simple, but full of flavour! All my posts will be food that I have made with photos of my end product.

Anyway, enough with that, my recipe with photos is below. I urge you all to try it, this concept is big in Oz, and mine taste amazing!

INGREDIENTS:

500g pork mince
1 "handful" pine nuts
2 tablespoons paprika
2 teaspoons ground cumin seeds
1 carrot
1 handful fresh parsley
2 eggs (1 for mince mixture, and 1 for welding puff pastry)
1 small - medium red onion
1 packet puff pastry sheets
salt and pepper to taste

EQUIPMENT:
Frypan
Mortar and Pestle
cooking brush
oven

METHOD:

1. Place a handful of pine nuts into a dry pan on medium heat and toss occasionally until golden brown. Remove from the pan and ground in a mortar and pestle (i usually like to ground such that there are still some fair chunks of pine nuts in the mix).

2. Peel the carrot and finely grate. Chop the red onion and parsley finely (or to desired size).

3. Place the pork mince into a bowl and add the carrot, onion, parsley, ground pine nuts, paprika, ground cumin seeds, raw egg, and season appropriately with salt and pepper. Mix all these ingredients together! (I usually like to test this in a pan with a light coating of olive oil to test for taste).

4. Crack an egg into a bowl and mix in readiness for welding the puff pastry. Roll out of the puff pastry, and cut it in half (this will allow 4 sausage rolls per sheet).

5. Place the pork mince mixture such that it can be rolled inside the puff pastry as illustrated. Brush the edges of the puff pastry and roll the pastry into a cylinder. Cut down the centre to make into 2 rolls, and seal.

COOKING:

1. Preheat oven to 180 degrees Celsius (356 degrees Fahrenheit).

2. Brush beaten egg onto puff pastry to ensure a golden pastry.

3. Place rolls on a tray and cook for 45 minutes.

TIPS:

This is a family favourite of mine, so ill typically do a big batch and freeze them for those nights you don't want to cook! I like them with ketchup, or a tomato chutney.