1/2 packet white bread mix
50 g/2 oz softened butter
150 ml/5 fl oz tepid water
50 g/2 oz mature Gouda (or Cheddar) cheese, grated
For the filling:
2 cloves garlic
200 g/7 oz minced beef and
2 tablespoons breadcrumbs
salt and freshly ground pepper
2 tablespoons finely chopped
mixed herbs (thyme, parsley and oregano)
1-2 tablespoons flour
Preparation. Combine the bread mix with the butter, water and a pinch of salt in a bowl. Knead thoroughly until smooth and elastic. Cover with a tea towel and leave to rise for 25 minutes in a warm place.
• Meanwhile make the filling. Beat the egg in a small bowl and put 2 tablespoons aside for brushing the rolls later. Peel and finely chop the garlic. In a bowl combine the mince with the beaten egg, garlic, breadcrumbs, salt, pepper and herbs.
• Form mince into 8 sausages about 10 cm (4 in) in length and roll in the flour.
• Heat the oven to 200 °C/400 °F.
• Roll dough into an oblong on a lightly floured work surface and cut into 8: 10 x 15 cm (4 x 6 in) pieces. Wet the edges of the dough, place each sausage on a piece of dough, roll over and firmly seal edges.
Cooking. Brush the sausage rolls with the remaining egg and sprinkle grated cheese on top. Place on a lined baking tray and bake for about 20 minutes until golden brown and cooked.
25 minutes for dough to rise
Contains per serving: 955 kJ/ 229 kcal
9 g protein, 13 g fat, 18 g carbohydrate
*Spice the mince with a finely chopped clove garlic, 1 teaspoon chilli powder and 1 tablespoon tomato puree.
*Sprinkle the sausage rolls with sesame seeds.
Makes 8 pieces