I don’t know why meat wrapped in pastry is so appealing, but it really is. I mean there are wontons, wellingtons, pot pies and empanadas… to name a few. All delicious, I’m sure you agree. Who originally thought those would go together? Anyways, regardless of why they taste so good together – they do!
Have you ever had a Sausage Roll? Many cultures actually have a snack they called something to the effect of “Sausage Roll”. Essentially its meat – beef, pork, chicken, etc anything really, that is wrapped inside some kind of pastry and baked.
The Dutch sell their sausage rolls as a street food, the pastry becoming a vessel of sorts to get the meat into your mouth. You could always refer to them in the Dutch language – Saucijzenbroodjes – or pronounced (as I understand because I don’t speak Dutch) sauce-em-brod-jeez. Yeah that’s probably pretty close. See, you had no idea you would learn Dutch today, but now you can go to Holland and ask for a Sausage Roll. I guess we are both out of luck for the word “bathroom” because I don’t know that one. Oh well, food is important too.
On a completely other note, how is everyone doing on their holiday shopping? Are you making things or buying things? Comment below and tell us all what you have brewing for gift ideas. I make and buy, but I’m making several things this year. Unfortunately I can’t tell you what they are because some of you reading this might be receiving it! I promise I will let you know eventually a few of the things I make. I’m slightly afraid I bit off more than I could chew, but I’m going to charge forward and not feel intimidated.
Ok, back to the meat wrapped in pastry thing. So a Dutch sausage roll is ground beef and pork mixed with spices wrapped in puff pastry. One of the spices is soy sauce and I know you are thinking: “um, hey Janet, soy sauce goes with Asian food!” Yes, yes I know. Something about when the Dutch and Indonesian cultures mixed somehow Asian ingredients started to be used in Dutch foods quite often. So it’s actually not that weird.
The puff pastry is pretty insignificant before it’s cooked. See, it very thin and looks like you are going to have way more meat then pastry. Fear not! This is where puff pastry magic happens. Once it bakes, that pastry puffs up so much that it becomes a pretty good contrast to the meat filling.
These are so easy (and reheat well) that I think I will make a batch to nibble on when I start wrapping presents. It won’t be for a week or so but it’s an easy snack or dinner if you pair it with a salad so I can concentrate on tying bows and watching old black and white Christmas movies.
- 2 sheets of puff pastry
- ½ pound ground beef
- ½ pound ground pork
- 2 tablespoon of parsley, chopped fine
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon soy sauce
- 1/8 teaspoon ground nutmeg
- 2 eggs, beaten separately
- 4 tablespoons panko breadcrumbs
- Heat the oven to 400F.
- Defrost the puff pastry. Mix the meat, parsley, garlic, salt, pepper, soy sauce and nutmeg just until mixed. Do not over mix or the meat gets tough. Add one of the beaten eggs and the breadcrumbs. Mix until just combined. Divide meat into 6 equal portions.
- Cut each pastry sheet into thirds lengthwise. (If it was folded in the box, just cut along the creases.) Roll each third out with a rolling pin until it’s about 5x12 inches rectangle. Roll one portion of meat into a log log slightly shorter than the length of the pastry. Place the meat in the middle of the pastry. Moisten one long edge with water then fold up the opposite side slightly pinching closed. Repeat with the other five pastry sheets and portions of meat.
- Place the rolls on a baking sheet covered with a silpat or parchment paper at least 2 inches apart. Brush the tops with the other beaten egg to get that golden brown color. Bake in the oven for approximately 20 minutes or until golden brown. Remove to a cooling rack so the bottoms stay crispy as they cool.