Are you looking for a quick and easy recipe for homemade sausage rolls with that added Kamado awesomeness? Here is a quick and easy recipe that will please the entire family.Beef mince is a staple in our house and I am sure it is very common in the majority of red meat-eating households. In our house, we tend to fall into a routine and make the same cycle of beef mince dishes. Tacos, spaghetti, lasagna, burgers and such. As nice as these are it is always nice to add something different to the menu rotation.This recipe is a lot easier than I first thought and can be modified as you and your family like. DIY sausage rolls are really open to your imagination and available flavours. I really liked the added lick of smoke that the Kamado provided.Especially in this case as I used the shells from our Christmas pistachios. What an amazing smoke smell.
Prep Time 20 minutesminutes
Cook Time 50 minutesminutes
Total Time 1 hourhour10 minutesminutes
Author BBQAdventures
Ingredients
500gBeef mince
2Carrotspeeled and grated
1Capsicum finely chopped
1Onion finely chopped
1Egg lightly beaten
1handful of finely chopped Shallots
1tablespoonfresh chopped Basil
1teaspoonthyme
1tablespoonof Mixed dry herbs and spices
Salt to tastearound 1 teaspoon is a good start
Pepper to tastearound 1 teaspoon is a good start
Puff pastry
Sesame Seeds to sprinkle over the topoptional
Instructions
Mix everything together in a large bowl
Cut the puff pastry sheets in half
Form a “sausage” shape of the mince mixture along the long edge of the pastry pieces.
Roll, tucking the overlap underneath.
Cut into an appropriate size, in my case I cut into thirds.
Place the completed rolls on a lined baking tray.
Brush lightly with a milk wash, to help brown the pastry
Bake in the Kamado for ~ 40 minutes
Dome temperature of the Kamado should be around ~ 220C [428F]
To bake in the Kamado you will need to have your deflectors in the middle position on the x-rack. This gives you some protection to the pastry and allows for some good airflow.