Beef Spare Ribs Ingredients
1 tbsp olive oil
140g brown onion, finely diced
150g mushrooms, finely chopped
salt and cracked pepper
700g Dandaragan Organic Beef sausages, skins removed (or Dandaragan Organic Beef mince)
1 heaped tsp garlic powder
2 heaped tbsp fresh parsley, finely chopped
1 egg, whisked (egg wash)
2 all-butter pastry sheets (25cm x 25cm), thawed but cold
2 tbsp white sesame seeds
*optional- tomato relish for dipping
Pre-heat the oven to 210 degrees Celsius using the top and bottom element function. Line a large baking tray with baking paper.
Gently sauté onions and mushrooms with salt and pepper in olive oil in a frying pan. Cook until the onions are clear and all the moisture from the mushrooms has evaporated. Cool the onions and mushrooms before putting them into a large mixing bowl. Add the sausage meat, garlic powder, parsley, salt and pepper then mix together. Cut the 2 pastry sheets in half (with the plastic liners still attached) to make 4 pieces and divide the filling into 4.
Keep the pastry in the fridge taking one piece out at a time as needed. Place a half sheet of pastry lengthways on a surface. Roll one of the 4 portions of meat into a long log and fill the top third of the pastry evenly with meat. Coat the bottom third with egg wash leaving the middle third empty. Roll the pastry over from the meat side to enclose the meat inside the pastry. Peel the liner off as you roll. Take care not to stretch or tear the pastry, the warmer the pastry gets the more it will stretch. Press the pastry join carefully to seal it. Slice the sausage roll into 4 pieces and put onto the tray. Make the other 3 sausage rolls the same way.
Once all the sausage roll portions are on the tray, egg wash all the exposed pastry. Sprinkle sesame seeds over the top and then cracked pepper. Put the tray in the oven on the middle shelf for 20 minutes or until cooked through and the pastry is flaky and golden. Serve sausage rolls with relish.