Adding pieces of chopped salami to your sausage rolls, as Joel Creasey's mother does, adds an extra layer of flavour to these golden pastry beauties.
- 225 g pork sausages, casings removed
- 1 tbsp finely diced onion
- 50 g sliced salami, chopped
- salt and pepper, to taste
- 1 sheet frozen puff pastry
- 1 egg, lightly beaten, for brushing
- mixed salad leaves and tomato sauce, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Preheat the oven 200°C.
- Place the sausage meat, onion, salami, salt and pepper in a bowl and use your hands to combine well. Divide the meat in half, then shape into two logs, each the length of the pastry sheet.
- Cut the pastry in half to make two rectangles. Place the logs of sausage mixture in the centre of the strips, brush the edges with beaten egg and fold the pastry over to enclose filling. Press the edges together well, then place seam–side down a chopping board and cut each log into thirds.
- Place on a baking paper–lined baking tray, brush with egg and make two cuts in the top of each roll. Bake for 15–20 minutes or until golden and cooked through. Serve hot with mixed leaves and tomato sauce.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Adam Liaw.