Bloody mary sausage rolls

Name: Bloody mary sausage rolls
Cook time: 1 h
Yield: 6 large or 18 small sausage rolls
Cuisine: Modern Australian
Ingredients: 1 x 330g sheet Careme puff pastry, defrosted in the fridge

Katrina Meynink

September 27, 2018

Bloody mary inspired beef sausage rolls with vodka spiked relish.Katrina Meynink

Time:30 mins - 1 hourMakes:6 large or 18 small sausage rolls

Use a thick tomato relish/jam for the dipping sauce as once the vodka is added it can thin out considerably. Baking the sausage rolls on a wire rack covered with a sheet of pierced baking paper allows the fat to drip away. The sausage rolls can be made ahead, cut into portions and frozen until ready to use.

Ingredients

1 x 330g sheet Careme puff pastry, defrosted in the fridge

Filling

½ cup smoked sun-dried tomatoes, roughly chopped
2 tbsp tomato paste
1 tsp grated horseradish
1 tsp smoked paprika
500g beef mince
1 red onion, peeled and grated
1 egg
1½ tsp ground celery seeds
2 tsp Tabasco sauce
1 tbsp Worcestershire sauce

Sausage roll glaze and seasoning

2 tbsp milk whisked with 1 egg yolk
1 tsp smoked paprika
1 tsp ground celery seeds
salt and pepper

Dipping sauce

2 tbsp vodka
¾ cup thick tomato relish

Method

Preheat oven to 200C, line a wire cake-cooling rack with baking paper and pierce it in 4 or 5 places. Sit the rack over a roasting tray.
Roll the pastry out to a 30cm x 45cm rectangle, then refrigerate briefly to firm up while you make the filling.
Add the filling ingredients to a bowl and use your hands to massage and incorporate the seasonings thoroughly. Season with salt and pepper and set aside.
Cut the pastry in half lengthwise into two 45cm x 15cm rectangles. Working with one piece at a time (refrigerate the other), with longest edge nearest you, shape half of the filling into an even log near the edge of the pastry. Brush edge of pastry with eggwash and roll away from you to enclose and seal. Repeat with remaining pastry and filling.
Generously brush all over with the egg wash. Combine the paprika, ground celery seeds, salt and pepper in a bowl and sprinkle over the sausage rolls.
Cut the logs into desired lengths and place on the lined wire rack. Bake in the oven until crisp and golden (about 20 to 25 minutes). While the sausage rolls are cooking, combine the vodka and tomato relish in a small bowl.
More footy snacks

The best recipes from Australia's leading chefs straight to your inbox.