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Sausage Rolls

Nutrition Facts Canadian

Nutrition Facts Canadian
Valeur Nutritive
1 Portion 0g Total Servings:0

% Daily Value Amount
% valeur quotidienne Teneur
Calories / Calories

Fat / Lipides
 0g
0%
Saturated / Saturé
 0g
0%
+ Trans / Trans
 0g
 
Cholesterol / Cholestérol
 0mg
0%
Sodium / Sodium
 0mg
0%
Carbohydrate / Glucides
 0g
0%
Fibre / Fibres
 0g
0%
Sugars / Sucres
 0g
Protein / Protéines 0g

0%
Vitamin A / Vitamine A
0%
Vitamin C / Vitamine C               
           0%
Calcium / Calcium           
                                   0%
Iron / Fer
0%
Niacin / Niacine
0%
Thiamine / Thiamine
0%
Riboflavin / Riboflavine
0%
Folate / Folate
* Based on a 2000 calorie diet


Nutrition Facts US

Nutrition Facts US
1 Portion 0g Total Servings: 0

Amount Per Serving
Calories
 0
Calories from Fat
 0
% Daily Value *
Total Fat
 0g
0%
Saturated Fat
 0g
0%
+ Trans
0g
Cholesterol
 0mg
0%
Sodium
 0mg
0%
Total Carbohydrates
 0g
0%
Fiber
 0g
0%
Sugars
 0g
Protein
 0g

Vitamin A 0% • Vitamin C 0%
Calcium 0% • Iron 0%
Thiamine 0% • Riboflavin 0%
Niacin 0% • Folate 0%
* Based on a 2000 calorie diet
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Prep time

60 mins

Cook time

25 mins

Total time

150 mins

Ingredients  

Savoury Dough

2 packages Kinnikinnick Pie Crusts (780 g)
1 tsp garlic powder (5 g)
1 tbsp dried parsley flakes (3 g)
1 large egg (56 g)
2 tbsp water (30 g)


Filling

1 lb ground pork (454 g)
1 large shallot - diced fine (60 g)
¼ cup Kinnikinnick Panko Bread Crumbs (28 g)
1 large egg (56 g)
1 tbsp Worcestershire sauce (15 g)
1 tsp salt (5 g)
1 tsp black pepper (2 g)
2 sprigs thyme - stem removed/chopped (2 g)
1 sprig rosemary - stem removed/chopped fine (3 g)
2 garlic cloves - minced (7 g)


Directions

Savoury Pie Dough

  1. To thaw Kinnikinnick Pie Crusts: Remove crusts from freezer and invert on parchment paper. Remove foil containers and let thaw for 1 hour.
  2. Using your hands, form thawed pie crusts into a mound of pie dough. Place an indent in the middle of the pie dough and add garlic powder and parsley. Work into the pie dough using your hands.
  3. Form pie dough into a log. Wrap tightly with plastic wrap and place in the refrigerator for 30 minutes (easier to work with when chilled).

Filling

  1. In a medium bowl combine all filling ingredients. Mix until combined. Set aside.

Assembly

  1. Line 2 baking trays with foil. Lightly grease foil or spray with cooking spray. Set aside.
  2. Divide pie dough into 2 pieces (easier to work with a smaller piece).
  3. Roll out pie dough on a piece of parchment paper. Cut into thirty 2” x 3” rectangles. Keep cutouts covered with plastic wrap so they don’t dry out.
  4. In a small bowl combine egg and water for egg wash.
  5. Working one at a time, brush fifteen cutouts with egg wash. Creating a tubular shape, place 2 tablespoons filling in the centre of fifteen cutouts.
  6. Top with a cutout rectangle of dough and press edges together.
  7. Using a fork, create a design along outer edge.
  8. Place on baking tray and repeat with remainder.
  9. Preheat oven to 375°F (190°C).
  10. Egg wash tops. Make 3 diagonal slits in the middle of each roll to vent.
  11. Bake in preheated oven for 25 minutes. Remove from oven and cool for 5 minutes prior to serving.
    Yields 15 Sausage Rolls



Tips & Variations

  • Sausage rolls can be frozen and baked later. Fill, form and freeze rolls on baking trays. Do not bake or egg wash the sausage rolls. Make 3 diagonal slits in the middle of each sausage roll to vent. Once frozen, bag sausage rolls to use at a later date.
  • After preheating oven, place frozen sausage rolls on a baking tray that has been lined with foil and slightly greased. Egg wash tops of each roll. Bake for 30 - 35 minutes from frozen state.

 

 

Stock up your pantry


Pie Crusts

Weight: 390g/ 13.75oz
Qty/Pkg: 2

Read More

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10940 - 120th Street NW

Edmonton, AB

T5H 3P7 Canada

P: 1 (780) 424-2900

TF: 1 (877) 503-4466

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