Here’s a brief on how my mind works. I went to Ireland a couple years ago and had some outstanding full Irish breakfasts. Besides a new found love for black pudding, it was the first time I had a pot of beans for breakfast (I think). I saw a can of Heinz Beans in tomato sauce at the store and bought it to make an outstanding Irish Breakfast post.
This is not that post.
But I looked up some different recipes that would accompany the can of beans. The result – a Scottish sausage roll – was spawned from a can of beans that reminded me of an Irish breakfast. Deal with it. (I did, however, find a local (ish) spot that makes black pudding so the Irish breakfast dream hasn’t died yet).
Anyway, enough about all that. We’re making a sausage roll today. Had some left over ground meats, all I needed was the puff pastry.. so let’s go!
The Prep Table
Never really made anything with “Puff Pastry Sheets” before – so this was going to be a new journey to embark on. This leftover meat was from the Jalapeno Popper Meatballs, so this was just a different seasoning to a meatball. And Puffy Pastry!
The foil pack contained the breadcrumbs, and that’s where we’re starting. Season up the breadcrumbs with that coriander and nutmeg – and that salt and pepper. Add the meats and ball it up!
Remember I said this all started because of the Heinz Beans? Here they are below! What I couldn’t find in a couple shopping trips was some HP sauce. That would’ve made it complete, in my opinion, but I didn’t come across it in a timely manner. This recipe was a fun one, so maybe next time!
Prep is done! We got that 1lb wet meat ball, and the can of beans ready to go. Let’s lay out the puff pastry and get it ready.
The Process
Puff pastry is weird. Followed the instructions to microwave soften, but it just was overall weird to work with. Came with two sheets, so two sheet’s were using. Divvy up that meat ball into two meat logs. I could’ve done portioning a little bit better, but we’ll see how it turns out.
We’re looking to fold these over and have about an inch to crimp and seal. It’s easier to show than to type it – so look below.
Some crimps were way better than others – but I did it. Scroll up and see what we started with and then come back to this one. We folded it over, moistened the “seal” end, and then took a fork and sealed it. Not entirely sure what happened with the far-left one there – awful looking crimp – but it tasted just fine.
Cut your logs into whatever proportion you want. Same goes for the entire prep – you can make mini rolls, you can make a mega roll – but like most of my cooks – I plan for a week of leftovers for lunches. I brushed the tops with some beaten egg whites and cut some slits in the top. You can see they’re on some parchment paper (The same “authentic tamale” parchment from MrsForensicBBQ & I’s joint post).
RecTeq heated up for 400 degrees – pop them in for about 25 minutes or until they’re golden, crispy, and looking good. What does that exactly look like? That’s why you’re here – see below!
The Result
Having never dealt with puff pastry, I peeked at the cook way too much. I was curious on how they’d – well, puff up – and how even the cook was. This one of my peeks – and you can see how them crimps on the edges really makes the difference. The slits decided not to remain slits, but at least the crimps held. After probably close to 30 minutes, I pulled them out and piled ’em back on the cutting board.
Okay, these turned out pretty damn good, in my opinion. I sliced one up to make sure the meat was cooked and sure enough – everything was cooked perfectly! The pastry was that golden brown and flaked off, the meat was nicely done. I think we did it right.
I’m glad you were wondering about them beans. Let’s plate a couple of them rolls and introduce them to the Heinz beans.
The meat was actually pretty flavorful for having not done much to it. The pastry made for a nice “mouth feel” while taking a bite and was even better when that bean juice got introduced to it. It’s fun to see a random ass idea come together – and today was one of those days! Thanks for stopping by, we’ll see you next week!
The Recipe
Beef and Sausage Rolls
Ingredients
- 1/2 Lb Ground Beef
- 1/2 Lb Hot Breakfast Sausage
- 1 Package Puff Pastry
- 1 Cup Water
- 1 Tsp Salt
- 3/4 Tsp Black Pepper
- 3/4 Tsp Ground Coriander
- 1/2 Tsp Ground Nutmeg
- 1 Cup Breadcrumbs
- 1 Egg Slightly beaten
Instructions
- Preheat RecTeq for 400 degrees
- In a large bowl, season up the breadcrumbs with the coriander, nutmeg, salt & pepper. Add in the the meats with a 1/2 cup of water. Mix it up with your hands (always gloved up with me with them cheap ass disposable food safety gloves). It's a wet blend, but should stay together.
- Two puff pastry sheets, two rolls. Lay them out on the cutting board and divvy up the meat.
- Shape the meat into logs, and put it on the edge of the pastry sheet. We're going to fold it over, so make sure we'll have a decent 1"+ of overlap.
- With the meat log on one side, moisten the other side of the pastry sheet with some water and fold it over. Seal it up and crimp it with a fork.
- Cut the log into preferred portion size. Make some slits into the top of pastry log and brush the top with some beaten egg white.
- Transfer to a parchment paper lined sheet, and pop it into the RecTec for about 25 minutes.
- Eat it up with them beans!