You can make them with ground beef.
Totally New Concept...
My inspiration was this recipe I found on Facebook for Scottish Sausage Rolls by Christina's Cucina and discovered I had all the ingredients for it, in house. Which is always a bonus.
I made them but did change up the recipe a smidge. I added a few more ingredients, learned a couple more tricks along the way, and guess what, these were pretty darn good.
I will be making them again, but with a few changes.
I used really lean ground beef and had to add fat in the form of melted butter. sigh I also cut way back on the nutmeg, cause nutmeg can take over and render a nice recipe inedible. IMO
Mixing the meat, with the spices.
This is one of the first pieces I made. I made a little 'log' out of part of the sausage mixture, and placed it in the center of one of the pieces of puff pastry.
I also played a little more.
I took one sheet of the puff pastry, made 5 little meatballs, and placed them on the pastry, cut between them and then folded the pastry over each one, and placed those seam side down on the baking sheet.
And there wasn't one left at end of the party.
Good thing I taste tested them before I brought them, my momma didn't raise a fool.
Seriously, these were spot on, taste wise and texture.
Scottish style Sausage Rolls
- 1 lb. Ground Beef 85/15 grind
- 1 package Puff Pastry, rolled out a little thinner, each sheet cut into thirds
- 3/4 teaspoon salt
- 3/4 teaspoon ground pepper
- 3/4 teaspoon ground coriander
- 1/4-1/2 teaspoon ground nutmeg **
- 1 teaspoon lemon zest
- 1 tablespoon Lemon Juice
- 3/4-1 cup bread crumbs (homemade if possible
- 1/4-1/2 cup water
- 1 egg white (to brush on top of pastry when baking
- Mix the ground beef, spices, bread crumbs together and add enough water to make it hold together. *** Set aside while you prepare the puff pastry. To make small snack size sausage rolls, cut the pastry into thirds. Using a rolling pin, flatten them slightly. Form some of the beef filling into a long rope, place onto the center of one of the strips of puff pastry and fold over, wetting the ends before pressing together with a fork. Cut into 5 equal pieces and place on a parchment covered baking sheet. Continue with the rest of the meat and pastry. Brush with egg white. Bake at 400 degrees for 25 minutes. Or... Take one of the strips of puff pastry, place 5 small meatballs on the center, cut in between each meatball, then fold over and place seam side down on a parchment covered baking sheet. Brush with egg white, and bake at 400 degrees for 25 minutes or until golden brown. ** I'm not fond of nutmeg, so used the minimum I could. *** To make sure you like the seasoning and to correct it at this point, I always take a small teaspoonful of the meat mixture, flatten into a patty and fry it to taste. This way you can add more of any of the spices. It's OK at this point for it to taste quite strong, the meat will be baked in the puff pastry and will mellow out some.