Beef & beetroot sausage rolls

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These sausage rolls couldn’t be much simpler to make and are fantastic with the horseradish cream, says Canterbury pastry and pie maker Wendy Morgan. Her new book, entitled Easy as Pie, is out now.

Makes 28
Ingredients

• 1 quantity Rough Puff Pastry (see recipe opposite)
• 250g beef mince
• 250g beef sausage meat
• 120g grated fresh beetroot
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 egg
• Poppy seeds

Horseradish cream
• 2 heaped tsp preserved horseradish
• 50ml sour cream
• Pinch flaky salt

Method

1. Preheat the oven to 200°C fan bake.
2. Mix the mince, sausage meat, beetroot, salt and pepper together with your hands until well combined.
3. On a lightly floured bench, roll the pastry out to 3mm thick in a square, approximately 40cm x 40cm.
4. Use wet fingers to spread half of the sausage meat in a log along the front of the pastry, spray with water and roll the filling and pastry away from you until there is a double layer of pastry on the bottom. Cut along the edge with a sharp knife. Repeat with the remaining pastry and filling.
5. Whisk the egg and egg wash the top of the rolls, then sprinkle with poppy seeds. Cut the rolls into 3cm lengths. Place onto a baking tray lined with baking paper, and bake for 15 minutes, until golden brown.
6. Stir the horseradish with the sour cream and salt, and serve as an accompaniment.

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Rough puff pastry

• 200g high-grade white flour
• 200g butter, room temperature firm, cut into cubes
• Pinch salt
• 100ml cold water

Place the flour, butter and salt into an electric mixer with the paddle attachment and mix until the flour has coated all of the butter cubes and is starting to break them down a little. Add the water and mix until a rough dough forms. Remove the dough from the mixer, form into a ball, flatten a little, wrap in cling film and rest in the fridge for 15 minutes. Roll the dough out to a rectangle to approximately 35cm x 20cm and fold into thirds. Give the pastry a quarter turn on your bench and roll it out to the same size rectangle, then fold into thirds again. Wrap back in cling film and rest in the fridge for 15 minutes. Repeat this procedure two more times.

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Easy as Pie cookbook
Easy as Pie: A relaxed approach to pastry and pie making by Wendy Morgan, published by Bateman Books, RRP $39.99.