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| Cream cheese icing doesn't make for pretty icing ): |
This was a dark mocha cake that I shaped into Australia for Mr M for Megababe's Australia themed going away party. He threw this party as a farewell before his three month holiday overseas, his new Australia Citizenship, finishing Tough Mudder and finishing his nursing post-graduate certificate. The cake was delicious and so was the cream cheese icing. The decorating job, not so much so.
I made quite a few different things for that party and this was one of the biggest hits, my Spanish style sausage rolls. DJ Kez and D., found out I had made a kilo worth of sausage rolls and they steadily continued eating them until they were all gone. I made a spinach cobb loaf and my dark mocha cake of course, just undecorated. I've already put up a post about the dark mocha cake and the spinach cobb loaf wasn't super awesome, so I'll ignore it.
The recipe was based on this one. However, I rarely have any chorizo floating around my house so I just changed up a few ingredients. I subbed in pork mince, added paprika and garlic to make up for the chorizo flavour and bulked it up with a few other ingredients like sun dried tomato and bread crumbs.
This sausage roll is a very, very flavoursome one with sun dried tomatoes making it seem a little healthier and giving it a nice tang. I also did my usual trick with soaking bread crumbs with milk which made the sausage rolls extremely soft, so much so that DJ Kez was able to have some. Her teeth were aching from having her braces tightened and she said that was pretty much the only thing she could chew on.
The ingredients are very vague, the definite proportions are there for the mince, onion, bread crumbs and milk. The milk, garlic, puff pastry and sun dried tomatoes, I'm not so sure about. I just normally wing it and choose different amounts. The sun dried tomatoes are something I am definitely never sure of because I normally dice them into 3-5cm chunks and mix them up in the mince until there is a bit of tomato in every bite. The same thing happens with the paprika, I normally scatter it all over the bowl in a thin layer. The milk or water seems to help the puff pastry puff up a bit more.
Spanish style sausage rolls
Ingredients:
500g of pork mince
1 medium sized onion, finely diced
1 egg
125g of cream cheese
1/2 cup of milk or water
1 cup of fresh bread crumbs
2-4 cloves of garlic, finely minced
1/2-1 tablespoon of paprika
3-6 sheets of semi-thawed puff pastry
Sun dried tomatoes, I dunno, 1/2 cup chopped into 1-2cm bits?
Salt
Pepper
Optional:
100g of grated cheese
Melted butter/egg wash
Sesame seeds/poppy seed
Instructions:
1. Soak the bread crumbs in the milk or water until it absorbs all the liquid. Preheat your oven to 180C.
2. Mix all of ingredients up together, keep mixing until the milky smears of the bread crumbs are no longer easily seen. Keep mixing some more until the meat turns sticky.
3. If you want regular sized sausage rolls, cut your puff pastry sheets into quarters. Otherwise for mini sausage rolls, cut your puff pastry into halves.
3.a. For regular ones, grab one of the four squares and make a log of sausage mince against the edge and roll it around until the other edge seals on the bottom.
3.b For mini ones, grab one of the halves and do the same thing as with the regular ones just cut them with a knife until you are happy with the size.
4. Brush the tops of the sausage rolls with either egg wash or melted butter and top with a few seeds to make it pretty.
5. Bake for 15-20 minutes until golden brown. The cream cheese does make it weep a bit of fat so line your baking trays!
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