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Beef and Sausage Rolls

ForensicBBQ
Mindset was across the pond for this one. Let's do some sausage rolls and beans!
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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!