Ingredients
rolls
- 25 ml water
- 25 ml whole milk
- 25 grams butter
- 25 grams flour
- 2 eggs
- 300 grams ground pork (or half and half)
- 2 grams freshly ground black pepper
- 3 grams sea salt
- 1 tsp flat leaf parsley (finely chopped)
- ½ tsp nutmeg (grated)
- 8 small sheets of puff pastry (approx. 12 x 12 cm/5 x 5 inch)
Equipment
- Baking sheet
- Parchment paper
- Pastry bag
- Pastry brush
INSTRUCTIONS (how to make this recipe):
- Heat the water with the milk and butter in a small saucepan over medium heat until the butter is melted.
- Reduce heat to low and add flour. Stir constantly with a wooden spoon and heat for about 5 minutes to cook the flour.
- Remove from heat and whisk in one egg. Continue stirring until the egg is completely incorporated and the choux pastry is shiny. Allow the choux pastry to cool down to room temperature.
- Place the ground pork, pepper, salt, parsley, and nutmeg in a bowl and gently knead the spices into the ground beef.
- Preheat the oven to 200 degrees Celsius/390 Fahrenheit top and bottom and thaw the puff pastry slices.
- Stir the cooled choux pastry into the ground beef and place the mixture in a pastry bag. Cut off the tip of the pastry bag.
- Take a slice of puff pastry and pipe a thick roll of the minced meat mixture slightly over the center of the puff pastry, covering half of the puff pastry. Leave the edges free. Brush the edges lightly with water and fold the pastry. Press the long edges of the pastry with a fork to form a sausage roll.
- Whisk the second egg and brush the rolls with it. Place on a baking sheet lined with parchment paper and bake for about 20 minutes until golden brown and cooked.
- Either eat them warm or let them cool on a wire rack. Enjoy!
Nutrition information per portion
Calories: 321kcal | Carbohydrates: 18g | Proteins: 10g | Fats: 19g | Saturated fats: 11g
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