Martin’s Sausage Rolls

Ingredients
700gr good quality minced beef
2 apples (small - medium)
2 medium onions
1 carrot
2 cloves garlic (crushed or finely chopped)
3 eggs
2-3 slices of bread - crumbed
1 tsp cumin
1 tsp curry powder
1/2 - 1 tsp chilli paste (sambal olec or similar)
2 tsp dijon mustard
12-15 dates

Puff pastry (8 sheets)

Olive oil for cooking tray

Method
Preheat oven to 220°C. (210°C for fan forced)
Defrost frozen pastry sheets.
Cut off crusts of bread, then breadcrumb (I use a blender).
Grate apples, carrot and onions. Finely chop dates.
Combine apples, carrot, onions, dates, breadcrumbs, garlic, mustard, chilli paste, curry powder, cumin, 2 eggs
and minced meat in a large bowl. Use your hand to combine all ingredients (if you don’t like getting your
hands dirty, use surgical gloves!). Really mix well as the end product will be much better.
Whisk remaining egg in a separate bowl.
Lay out a pastry sheet leaving the blue plastic on the bottom of the sheet. Get a piping bag and fill with
meat mixture. (you don’t have to use a piping bag but it does make it a lot easier)
Squeeze out a line of mixture along one edge of the pastry sheet.Then squeeze another line of mixture
straight on top of the first one. Grab the edge of the pastry sheet and using the plastic to help you, roll the
sheet over once. Paint some egg along the pastry sheet then continue rolling until you come nearly to the
end of the sheet. Paint another line of egg along the remaining strip of pastry and then complete the roll.
You can cut the roll into two for normal size sausage rolls or cut into four to make more convenient sizes.
If you just cut the roll into two you should make some diagonal cuts into the pastry on the top of the rolls
so that the cooking is even (it also looks impressive).
Place on a lightly greased (olive oil) baking tray. Finally brush the top of the rolls generously with the
remaining egg.

Bake for 30-35 minutes (you’ll need to check the time as fan forced ovens can be quite variable)

Serve with a good tomato chutney (our favourite is Beerenburg)