Family Sausage Roll with Mozzarella
Credit: Whisk Media Group
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Family Sausage Roll with Mozzarella
Ingredients:
Sausage Roll
Perfect Basil Pesto
Method:
Sausage Roll
- Preheat oven to 220°C / 200°C fan-forced. Grease and line a large oven tray with baking paper
- Combine the mince, breadcrumbs, egg, carrot, garlic and 2 tbsps. parmesan in a bowl. Mix well
- Place pastry sheets side by side on a clean work surface. Join edges together using finger tips or lightly press with a rolling pin to form one large long pastry sheet. Spoon mince mixture along centre of pastry, and flatten to cover pastry, leaving a 2cm border. Spoon the pesto over the mince and spread out evenly
- Top mince with Mozzarella, piling together along centre to form a mound. Using pastry as a guide, roll mince tightly to form a log. Transfer, seam-side down to prepared tray. Score top every 4 cm. Brush pastry with extra egg and sprinkle with the remaining 2 tbsp. Parmesan
- Bake for 55 minutes or until golden brown and puffed. Remove from oven. Stand for 5 minutes before cutting to serve
Perfect Basil Pesto
- Note: If making pesto from scratch, allow extra 10 minutes to make this recipe which makes approximately one cup
- Place the pine nuts, basil, garlic, parmesan and olive oil in a small food processor and whizz until finely chopped
Tips & Hints:
- Pesto will keep for 2-3 days in a sterilised jar in the fridge. Be sure to add an extra 1-2cm of olive oil to cover the surface – this helps prevent pesto from oxidising and going brown
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