Boerewors Sausage Rolls
Need a ready-made snack for grumpy kids, or the men popping in for a beer? Have these rolls in the freezer, bake from frozen, and then cut to the size you need.
- Serves: 4-6
- Recipe Category: Pies & Pastries, Batters
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Products in this recipe:
Meat Spice or Chilli & Garlic Seasoning
Spanish Tomato Flavour Bomb
You Will Need:
Ina’s Tip
No need to re-roll the pastry off-cuts. Simply cut it into funky bits. Bake at 180 °C and serve as nibbles. This cheese pastry is truly delicious. Use it for savoury biscuits or cheese straws. No need to waste any of it.
Method:
Pastry
Place all the ingredients in a food processor, except for the egg yolk and water.
Buzz until the mixture resembles coarse crumbs.
Add the egg yolk and water, and process until the pastry starts coming together.
Turn out onto a floured surface and work lightly by hand until it forms a ball.
Flatten the ball into a disk and wrap it in cling film. Refrigerate for 30 minutes.
Filling
Mix the Spanish Tomato Flavour Bomb with oil and keep on one side.
Remove the skin of the boerewors and cut into 2 equal lengths.
Roll out half the pastry to ± 2 mm thickness.
Place a length of sausage on the pastry, off center to allow for fold-over.
Brush the sausage with the Flavour Bomb mixture.
Brush the egg whites all around the outer edges of pastry.
Fold over and finish as demonstrated.
Repeat with the remaining sausage and pastry.
Brush the tops with egg white. Bake straight away and cut into 5 cm lengths when room temperature or freeze.
Bake straight from the freezer at 180 °C for ± 30 - 35 minutes, cut to size when cooled to room temperature and serve.
Boerewors Sausage Rolls
Need a ready-made snack for grumpy kids, or the men popping in for a beer? Have these rolls in the freezer, bake from frozen, and then cut to the size you need.
- Serves: 4-6
- Recipe Category: Pies pastries, batters pancakes wraps
-
Products in this recipe:
Meat Spice or Chilli & Garlic Seasoning
Spanish Tomato Flavour Bomb
You Will Need:
Method:
Pastry
Place all the ingredients in a food processor, except for the egg yolk and water.
Buzz until the mixture resembles coarse crumbs.
Add the egg yolk and water, and process until the pastry starts coming together.
Turn out onto a floured surface and work lightly by hand until it forms a ball.
Flatten the ball into a disk and wrap it in cling film. Refrigerate for 30 minutes.
Filling
Mix the Spanish Tomato Flavour Bomb with oil and keep on one side.
Remove the skin of the boerewors and cut into 2 equal lengths.
Roll out half the pastry to ± 2 mm thickness.
Place a length of sausage on the pastry, off center to allow for fold-over.
Brush the sausage with the Flavour Bomb mixture.
Brush the egg whites all around the outer edges of pastry.
Fold over and finish as demonstrated.
Repeat with the remaining sausage and pastry.
Brush the tops with egg white. Bake straight away and cut into 5 cm lengths when room temperature or freeze.
Bake straight from the freezer at 180 °C for ± 30 - 35 minutes, cut to size when cooled to room temperature and serve.