Sausage Rolls
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Nutrition Facts Canadian
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1 Portion 0g Total Servings:0
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| % Daily Value Amount
% valeur quotidienne Teneur
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Cholesterol / Cholestérol
0mg
0%
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Carbohydrate / Glucides
0g
0%
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0%
Vitamin A / Vitamine A
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0%
Vitamin C / Vitamine C
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0%
Riboflavin / Riboflavine
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* Based on a 2000 calorie diet
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Nutrition Facts US
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1 Portion 0g Total Servings: 0
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| Amount Per Serving |
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| Vitamin A 0% |
• |
Vitamin C 0% |
| Calcium 0% |
• |
Iron 0% |
| Thiamine 0% |
• |
Riboflavin 0% |
| Niacin 0% |
• |
Folate 0% |
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* Based on a 2000 calorie diet
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Prep time
60 mins
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Cook time
25 mins
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Total time
150 mins
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Ingredients
Savoury Dough
2 packages Kinnikinnick Pie Crusts (780 g)
1 tsp garlic powder (5 g)
1 tbsp dried parsley flakes (3 g)
1 large egg (56 g)
2 tbsp water (30 g)
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Filling
1 lb ground pork (454 g)
1 large shallot - diced fine (60 g)
¼ cup Kinnikinnick Panko Bread Crumbs (28 g)
1 large egg (56 g)
1 tbsp Worcestershire sauce (15 g)
1 tsp salt (5 g)
1 tsp black pepper (2 g)
2 sprigs thyme - stem removed/chopped (2 g)
1 sprig rosemary - stem removed/chopped fine (3 g)
2 garlic cloves - minced (7 g)
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Directions
Savoury Pie Dough
- To thaw Kinnikinnick Pie Crusts: Remove crusts from freezer and invert on parchment paper. Remove foil containers and let thaw for 1 hour.
- Using your hands, form thawed pie crusts into a mound of pie dough. Place an indent in the middle of the pie dough and add garlic powder and parsley. Work into the pie dough using your hands.
- Form pie dough into a log. Wrap tightly with plastic wrap and place in the refrigerator for 30 minutes (easier to work with when chilled).
Filling
- In a medium bowl combine all filling ingredients. Mix until combined. Set aside.
Assembly
- Line 2 baking trays with foil. Lightly grease foil or spray with cooking spray. Set aside.
- Divide pie dough into 2 pieces (easier to work with a smaller piece).
- Roll out pie dough on a piece of parchment paper. Cut into thirty 2” x 3” rectangles. Keep cutouts covered with plastic wrap so they don’t dry out.
- In a small bowl combine egg and water for egg wash.
- Working one at a time, brush fifteen cutouts with egg wash. Creating a tubular shape, place 2 tablespoons filling in the centre of fifteen cutouts.
- Top with a cutout rectangle of dough and press edges together.
- Using a fork, create a design along outer edge.
- Place on baking tray and repeat with remainder.
- Preheat oven to 375°F (190°C).
- Egg wash tops. Make 3 diagonal slits in the middle of each roll to vent.
- Bake in preheated oven for 25 minutes. Remove from oven and cool for 5 minutes prior to serving.
Yields 15 Sausage Rolls
Tips & Variations
- Sausage rolls can be frozen and baked later. Fill, form and freeze rolls on baking trays. Do not bake or egg wash the sausage rolls. Make 3 diagonal slits in the middle of each sausage roll to vent. Once frozen, bag sausage rolls to use at a later date.
- After preheating oven, place frozen sausage rolls on a baking tray that has been lined with foil and slightly greased. Egg wash tops of each roll. Bake for 30 - 35 minutes from frozen state.
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