Use pre made puff pastry sheets which come with a piece of plastic between each layer. Once you make the rolls, use the plastic to wrap two long rolls separated by plastic to make it easy to take individual rolls out of the freezer at a later date.
If freezing, roll and seal the rolls but don’t brush with egg. Once they are defrosted, brush with egg and cut to your desired size.
Makes 20 large sausage rolls or 80 mini rolls.
2 lbs. minced pork
1/2 onion, chopped very finely
¾ cup fresh white bread crumbs
2 teaspoons dried marjoram
1 tablespoon dried oregano
1 tablespoon dried thyme
1/2 teaspoon cayenne powder
1 teaspoon chilli flakes
2 teaspoons salt
1/2 teaspoon freshly ground pepper
1 egg, beaten
5 ready rolled puff pastry sheets, 25x25cm, defrosted
Preheat the oven to 400degrees.
Combine all of the ingredients, except the egg and pastry, in a large bowl, mix really well by hand.
Lay the pastry out on your work surface.
Take handfuls of the sausage meat and form into long sausages to fit the length of the pastry sheets. The sausages should be around 3/4 thick.
Place one sausage at the top and one at the bottom of each sheet.
Using a large knife, cut across the middle of the sheet to give you two separate sausages.
Brush the beaten egg along the cut side, fold over the pastry and use a fork to press and seal the pastry where the egg is.
Repeat with all of the rolls. Brush the long rolls with egg.
Cut into your desired size and place on a baking sheet, bake for 25-35 minutes depending on size.
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I found this recipe in a magazine the other day and decided to try it. It was a hit!
Two-Bean Enchilada Casserole
6 Servings of about one cup each.
2 teaspoons canola oil
1 tablespoon all-purpose flour
2 8-ounce cans no-salt-added tomato sauce
3/4 cup reduced-sodium chicken broth
2 tablespoons chili powder
2 teaspoons dried oregano, crushed
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 to 1/4 teaspoon cayenne pepper
1-15-ounce can of black beans rinsed and drained
1 15-ounce can no-salt-added pinto beans, rinsed and drained*
1 cup chopped onion
3/4 cup chopped green sweet pepper (1 medium)
1 4-ounce can diced green chile peppers, undrained
Nonstick cooking spray
9 6-inch corn tortillas, cut into wedges
1 1/4 cup shredded sharp cheddar cheese (5 ounces)
6 tablespoons plain fat-free Greek yogurt
3 tablespoons mild or medium taco sauce
1. Preheat oven to 350 degrees. In a small saucepan heat oil over medium heat. Add flour, stirring until smooth. Stir in tomato sauce, broth, chili powder, oregano, cumin, salt, cinnamon, and cayenne pepper. Cook and stir until thickened and bubbly. Cook and stir 1 minute more; set aside.
2. In a medium bowl combine black beans, pinto beans, onion, sweet pepper, and diced green chile peppers; set aside.
3. Coat a 2-quart baking dish with cooking spray. Drizzle 1/2 cup of the tomato sauce mixture on the bottom of the prepared baking dish. Layer one-third of the tortilla wedges on top of the sauce. Top with one-third of the bean mixture. Drizzle one-third (about 2/3 cup) of the remaining sauce over all. Srinkle with 1/4 cup of the cheese. Repeat layers twice, starting with tortilla wedges, except do not add the final layer of cheese.
4. Cover with foil. Bake 35 minutes. Sprinkle with the remaining 1/2 cup cheese. Bake uncovered, about 10 minutes more until cheese melts. Serve with Greek yogurt and taco sauce.
*Instead of two kinds of beans, I added about ¾ pound of browned hamburger.
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