Alexandrian Sausage Rolls

Quina Quen“I can’t stand the food at the castle. It’s way too high-class for my tastes. How can anyone get full on that stuff? The cheap food here is a lot better.”

—Zidane Tribal, FFIX

My Australian friend insists that the frozen puff pastry dough sold in American stores is too sweet for this recipe. I found a British shop and used their dough instead. He also says white bread is better for the breadcrumbs, but I think whole-grain makes a nice contrast to the pastry. For a vegetarian version, try Dalmascan Crown.

  • 4 slices of whole-grain bread (about 5 oz.)
  • 8 oz. ground pork
  • 8 oz. ground chuck, 85% lean
  • 2 medium carrots, scrubbed and grated
  • 1 medium zucchini, washed and grated
  • 4 garlic cloves, peeled and grated
  • 1 teaspoon salt
  • 1 teaspoon freshly-ground black pepper
  • 1 tablespoon chopped fresh sage
  • 1 tablespoon chopped fresh thyme
  • 2 eggs
  • 1 lb. pastry dough in two sheets, each about 9″ x 9″

Toast the bread slices lightly. Tear into pieces and use a food processor or blender to make breadcrumbs.

Transfer breadcrumbs to a large bowl. Add meat, vegetables, and seasonings and mix together with your hands, being careful not to overwork the meat. Whisk 1 egg and stir into the mixture until all ingredients are combined.

Preheat oven to 350 degrees. Set out the sheets of pastry dough onto wax paper. Cut each sheet in half and lay out the four pieces of dough end-to-end to make one long strip of dough. Spread meat mixture in a narrow line down the middle of the dough.

Spray the baking sheet with nonstick cooking spray. Starting from one end of the dough strip, overlap the edges together, working down the strip of dough to create a tube.

Whisk 1 egg in a bowl and brush over the top of the tube. Slice the tube into 16 pieces. Arrange each piece standing up on the baking sheet and bake for 30 minutes, until the meat is browned and the dough is golden. Let cool for 10 minutes before serving.

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