Homemade Scottish Sausage Rolls

• Meat

  • 1 lb Ground beef

• Produce

  • 3/4 tsp Coriander, dried

• Refrigerated

  • 1 Egg white

• Baking & Spices

  • 3/4 tsp Black pepper
  • 1/2 tsp Nutmeg
  • 1 1/4 tsp Salt

• Bread & Baked Goods

  • 1 cup Breadcrumbs, plain
  • 1 package Puff pastry

• Liquids

  • 1 Water

Found on christinascucina.com

Description

Ingredients

• one package puff pastry
• 1 lb ground beef
• water
• 1¼ tsp salt
• ¾ tsp black pepper
• ¾ tsp coriander (dried, ground) do not use fresh cilantro
• ½ tsp nutmeg
• 1 cup plain breadcrumbs
• 1 slightly beaten egg white, to brush pastry

Directions

• In a large bowl, mix together the salt with all the spices and breadcrumbs. Add the ground beef, and about ½ cup of water. Using your hands, mix all the ingredients together until it has a meatloaf texture, adding water as needed. The sausage should hold together when squeezed, without being too wet.
• Place the puff pastry on a clean counter, mat or board. Cut into rectangular(ish) pieces, they don’t need to be exact, depending on the size of the rolls you want to make; from cocktail size to “man” size. Alternatively, you can make a long roll and then cut them into the size you desire.
• Shape some meat into logs, and place close to one end of the pastry, but don’t put too much meat or they will burst open when baking.
• With your finger, lightly dampen one of the edges with a little water, seal shut, then crimp with a fork, as shown.
• Place on a lined (Silpat, aluminum foil or parchment) edged baking tray, make three or four small cuts in the top of the pastry, and brush with a little beaten egg white.
• Bake sausage rolls in preheated 400º F oven for about 25 minutes or until golden brown.
• Serve with brown sauce (HP Sauce is my preference).