4Pure by Andrea: A blog about delicious food, simple and easy. With menu's for entertaining en parties

Sausage rolls

Post by: andrea     No Comments     , , , , , , , ,      On  mrt 04, 2014

The last day of the Carnival, and we celebrated that with …. sausage rolls. Nice and warm and easy. Of course I make them myself. That way you can taste the meat really good! And without unnatural additives, which is also great. And so you get a pure snack. And the use of ground beef makes that it doesn’t have too many calories!

A day on the homestead

Between the Carnival parades I went to spent a moment in the picking garden. What happens a lot over there! Everything begins to grow and prosper (unfortunately also the weeds). I hope that I’ve got a moment to get in to the garden to sow some vegetables, I’ve heard that it still is nice weather. And to show growth again: you should see the rhubarb. About a week ago there were some knobs and now the first leaves are already there!

4Pure: Rhubarb leaves

Sausage rolls (6 rolls)

Ingredients:

dough

  • 250 g flour;
  • 6 g salt;
  • 70 g butter;
  • 10 g sugar;
  • 2 teaspoons dry yeast;
  • 125 mL of milk.

filling

  • 500 grams of ground beef;
  • 1 biscuit;
  • 1 egg;
  • salt;
  • freshly ground pepper;
  • nutmeg, grated.

cover

  • 1 egg ( to brush the dough)

Materials:

  • Mixer with dough hooks;
  • Baking sheet;
  • Baking paper.

Preparation:

Put a pan on the stove and heat the milk and butter until the butter is melted. Allow to cool to lukewarm ( about 37 degrees ). Mix in a bowl the flour, salt and sugar. Then add the yeast,  egg and milk mixture to the bowl. Mix with the dough hook for 5 minutes. If you want to knead by hand, then that’s possible too. Then prolong the kneading time about 5 minutes.

Divide the dough into 6 pieces and make balls of them . Let stand for 10 minutes under a cloth. Meanwhile put, in a second bowl all the ingredients for the meat and mix well. Divide the meat mixture into six and make a role of every part equal thickness and length.  In a small bowl beat the egg with a fork. Put aside Layer a baking sheet with parchment paper.

Grab a ball of dough and roll it thinly with a rolling pin. The dough piece must have the size that the meat roll can easily fold inside. Then put the meat roll on it and brush the edge of the dough with the egg yolk . Fold the top and bottom (narrow sides of the meat roll) inward and then fold the other two sides, facing each other. Press the seam tight. Place the buns seam side down on the baking sheet. Repeat for all six rolls. Cover the rolls and let rise for 1 hour. Pre-heat the oven in the last 10 minutes to 200 degrees Celsius . Brush the top of the rolls with the egg mixture and slide the baking plate in the oven. Bake for 30 minutes.

4Pure: sausage rolls

 

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