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Rama Sausage Roll Wreath

Rama Sausage Roll Wreath

 

Recipe: Daleen van der Merwe

Makes: about 48

Preparation: 30 minutes plus 30 min resting

Cooking: 30 minutes

 

INGREDIENTS

 

Soda Water Pastry

280 g (2 cups) cake flour

½ t salt

½ t cream of tartar

150 g ice-cold RAMA, cut in small pieces

¼ cup ice-cold soda water

1 tsp fresh lemon juice 

 

Meat Filling

2 Tbsp cooking oil

500 g lean beef mince

1 onion, finely chopped

3 slices white bread, crust removed

¼ cup beef stock

½ tsp salt

½ tsp ground pepper

¼ tsp ground cloves

1 tsp ground coriander

½ tsp nutmeg

2 Tbsp vinegar

1 egg, beaten

1 Tbsp milk 

tomato sauce, to serve

long rosemary sprigs for decorating

 

METHOD

 

Pastry

Sift the flour, salt and cream of tartar together. Rub the butter into the flour mixture with fingertips until mixture resembles fine breadcrumbs.

Combine the soda water and lemon juice. Add to dry ingredients and cut in with a knife. Knead lightly to a firm pastry.

Cover with plastic wrap and refrigerate for at least 30 minutes. Roll out pastry on a lightly floured surface to a thickness of about 3 mm.

 

Filling

Heat the oil in a medium, heavy-based saucepan and fry the meat until it changes colour. Add the onion and sauté for a few minutes until soft.

Soak the bread in the beef stock. Add seasoning, spices and vinegar. Add to meat mixture and simmer for a few minutes. Remove from heat and leave to cool completely.

Preheat the oven to 200 °C. Grease baking trays.

Spoon the filling into a large piping bag without nozzle.

Roll out the pastry on a lightly floured surface, about 3 mm thick. Cut into five rectangular pieces of 10 x 27 cm. Pipe meat in a line down the middle of each pastry rectangle. Fold one side of pastry firmly over meat. Brush edge with water and cover with other side of pastry, to seal.

Cut rolls into 4 – 5 cm pieces. Place onto greased baking trays. Brush with beaten egg and milk. Bake for about 20 minutes until golden brown.

Place a small bowl with tomato sauce in the centre of a serving plate. Arrange the sausage rolls in concentric circles around the bowl. Wrap the rosemary springs around the outside of the sausage rolls to form a wreath.

Sausage Roll Wreath

 

Recipe: Daleen van der Merwe

Makes: about 48

Preparation: 30 minutes plus 30 min resting

Cooking: 30 minutes

 

INGREDIENTS

 

Soda Water Pastry

280 g (2 cups) cake flour

½ t salt

½ t cream of tartar

150 g ice-cold RAMA, cut in small pieces

¼ cup ice-cold soda water

1 tsp fresh lemon juice 

 

Meat Filling

2 Tbsp cooking oil

500 g lean beef mince

1 onion, finely chopped

3 slices white bread, crust removed

¼ cup beef stock

½ tsp salt

½ tsp ground pepper

¼ tsp ground cloves

1 tsp ground coriander

½ tsp nutmeg

2 Tbsp vinegar

1 egg, beaten

1 Tbsp milk 

tomato sauce, to serve

long rosemary sprigs for decorating

 

METHOD

 

Pastry

Sift the flour, salt and cream of tartar together. Rub the butter into the flour mixture with fingertips until mixture resembles fine breadcrumbs.

Combine the soda water and lemon juice. Add to dry ingredients and cut in with a knife. Knead lightly to a firm pastry.

Cover with plastic wrap and refrigerate for at least 30 minutes. Roll out pastry on a lightly floured surface to a thickness of about 3 mm.

 

Filling

Heat the oil in a medium, heavy-based saucepan and fry the meat until it changes colour. Add the onion and sauté for a few minutes until soft.

Soak the bread in the beef stock. Add seasoning, spices and vinegar. Add to meat mixture and simmer for a few minutes. Remove from heat and leave to cool completely.

Preheat the oven to 200 °C. Grease baking trays.

Spoon the filling into a large piping bag without nozzle.

Roll out the pastry on a lightly floured surface, about 3 mm thick. Cut into five rectangular pieces of 10 x 27 cm. Pipe meat in a line down the middle of each pastry rectangle. Fold one side of pastry firmly over meat. Brush edge with water and cover with other side of pastry, to seal.

Cut rolls into 4 – 5 cm pieces. Place onto greased baking trays. Brush with beaten egg and milk. Bake for about 20 minutes until golden brown.

Place a small bowl with tomato sauce in the centre of a serving plate. Arrange the sausage rolls in concentric circles around the bowl. Wrap the rosemary springs around the outside of the sausage rolls to form a wreath.

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