I love London, and can travel to the city every year and never get tired of the place. I love the food, the weather, the people just about everything about the city, and of course the London tube, omnipresent and so convenient. Having just been to the city recently in February, the memories are still fresh. This time while I was exploring London on my own, (the husband was working) I discovered the sausage roll. When I say discovered I mean, of course they were always there, but, it kind of became my go to food in London, whenever I wanted a small bite. I fell in love with them and ate them everywhere, bought them from supermarkets, ate them in cafes, bakeries and even in the airport the last day while leaving London.
Sausage roll is essentially a British savoury pastry snack; basic composition is bits of meat in sheets of puff pastry. While eaten in other European countries, it’s as much a part of the British food scene as much as Jamie Oliver!! Now considered a part of Boxing Day celebrations they are my favourite British snack. And I plan to recreate this in my kitchen, my ode to all things British.
I had a lot of fun making them in the kitchen, and eating them was even more fun. Since I was making them for the first time, I did not attempt making puff pastry from scratch and got store bought puff pastry. I hope you have as much fun in the kitchen making these, as I had.
Here what you need to do.
One egg yolk
500 gm chicken mince (you can use any kind of meat you want)
One onion chopped
Mustard powder-1 tsp
Fresh chopped parsley
1 tsp garlic mince
Salt and pepper
Beat the egg well and add the chicken mince, the onion, garlic, parsley and mustard. Mix until thoroughly combined. Add the salt and pepper; you can fry a little bit of the mixture and taste it to check the seasoning.
Unwrap the pastry dough and roll them into balls and then using a rolling pin flatten them out in the desired shape. Cut them into small squares, put a little bit of the mixture in the centre, fold pastry and then press seam to seal the edges.
Cover your baking tray with parchment paper and place them on the tray. Beat the egg yolk and use it a as an egg wash, brush all the rolls with the same. Mine looked something like this, pardon the shapes, geometry was never my forte.
Now traditionally the rolls are then topped with fennel seeds or sesame seeds, I have instead used onion seeds. I prefer them as they add another dimension to the dish and you will just love the smell of onion seeds toasting in your kitchen, and they taste much better too.
Bake in a preheated oven for 15 to 20 minutes at about 200 degree Celsius. I will just go and dig into my sausage rolls.