Name: Spotted sausage snake roll
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 10
Ingredients: 1 1/2 tablespoon olive oil; 1 onion, chopped finely; 1 carrot, grated; 2 celery stalks, trimmed, chopped finely; 500 gram pork mince; 1 cup dried breadcrumbs; 1 teaspoon dried oregano; 1 tablespoon worcestershire sauce; 1 egg; 1 egg white; sea salt and ground white pepper, to taste; 3 sheets puff pastry, thawed; 1 egg yolk; 2 teaspoon milk; 2 teaspoon poppy seeds; sauce of choice, to serve

Spotted sausage snake roll

Serves 10

Prep

20M

Cook

40M

Total

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Ingredients

1 1/2 tablespoon olive oil

1 onion, chopped finely

1 carrot, grated

2 celery stalks, trimmed, chopped finely

500 gram pork mince

1 cup dried breadcrumbs

1 teaspoon dried oregano

1 tablespoon worcestershire sauce

1 egg

1 egg white

sea salt and ground white pepper, to taste

3 sheets puff pastry, thawed

1 egg yolk

2 teaspoon milk

2 teaspoon poppy seeds

sauce of choice, to serve

Method

1.Preheat oven to 220°C (200°C fan-forced). Line a baking tray with baking paper.

2.Heat oil in a frying pan over medium-high heat. Gently fry onion, carrot and celery 10 minutes, until soft but not coloured. Remove from heat; transfer to a bowl to cool.

3.When vegetables have cooled, add pork mince, breadcrumbs, oregano, worcestershire sauce, egg and egg white to bowl. Season with salt and pepper to taste. Combine ingredients with clean hands.

4.Lay pastry sheets in a line on work surface, with edges overlapping by 1.5cm. Cut a triangle (10cm x 10cm x 14cm) out of one end of pastry length – this will become the tail end. Set aside pastry offcut to make snake’s tongue later.

5.Whisk egg yolk and milk together with fork. Brush overlapping edges of pastry with eggwash and press down to seal. Spoon sausage mixture along length of pastry, leaving 8cm at both ends. Roll pastry tightly around sausage.

6.Lay rolled-up pastry, seal-side down, onto lined baking tray. Shape into snake and form tail and head at either end. Use 10cm triangle of pastry offcut to create tongue and eyes. Place eyes on top and tongue to underside of head.

7.Score pastry in sections, to make it easier to portion after cooking. Brush entire snake with remaining eggwash and sprinkle with poppy seeds and sea salt in alternating sections.

8.Bake pastry snake 30 minutes, until pastry is golden and filling is cooked. To serve, chop snake into bite-size pieces.

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