Bills, school fees, petrol, clothes, shoes; it all adds up doesn’t it?
In it’s most basic form, you can’t get much more budget friendly than this recipe! I didn’t do any sums, but I think, considering most of us already have the pantry ingredients on hand, that you could fairly safely come in at about $10 for this big batch recipe.
Of course, if store bought sausage mince isn’t for you, then you’ll come in higher, as you will if you use store bought pastry, BUT even then, it’s still a budget meal.
You can always ask your butcher for the sausage mince they use in your favourite snags, or simply squeeze out the meat from sausage casings (this is great if you’ve got some frozen snags in the freezer and want to jooj them up a little.)
If using frozen pastry, you’ll need two sheets. As a coeliac, I’ve used gluten free flour for my pastry, so feel free to substitute with a basic shortcrust pastry recipe if you don’t require GF.
A note on the, ahem, ‘plaiting’ of the pastry.
I didn’t have time to rest my dough properly and my attempts to plait were dismal. For the second loaf, I did this:
Easier, and it now looks like a big sausage roll!
(makes 2 x loaves)
500g sausage mince
1 cup gluten free bread crumbs
2 spring onions – green & white finely chopped
2T + 2 tsp tomato sauce (we love Pop’s Sauce)
1 T chutney of some sort. I only had some beetroot relish, so used that, but any fruit chutney will do.
2 T finely chopped parsley
1 clove garlic
1/2 tsp sweet paprika
1/2 tsp mixed spice
4 x hard boiled eggs – cut in half
Milk to glaze
Butter to glaze
For the pastry:
150g chilled butter
1 cup cold water
Preheat your oven to 200 degrees.
Line 2 x biscuit trays with baking paper.
Make the pastry:
In a food processor (or by hand) pulse the butter and flour until it resembles breadcrumbs.
Slowly add the water.
Sprinkle a board with rice flour and knead the dough.
Divide into 2, wrap in cling film and put in the fridge while you prepare the filling.
For the Filling:
I used a food processor to finely chop the spring onion, garlic and parsley, but you can, of course, do it by hand.
Combine the first 9 ingredients and mix well (use your hands, it’s the easiest way!)
If using ready made shortcrust sheets, place one on each tray.
If making your own, roll out each half of dough into a thin rectangle (I found this easiest to do by rolling it out ON the paper lined tray)
Divide the mince mix into quarters and spread one quarter over the base of each pastry sheet. Lay 4 egg halves along the mince.
Then gently press the remaining quarters over the top of each roll.
Gently fold or plait the pastry to cover the mince.
Brush with milk and bake for around 35-45 minutes, or until golden. (I also brushed mine at the half way point with a little butter to help the GF pastry brown.)
*if you’re planning to freeze one; omit the eggs. We just pulled ours out for dinner and the eggs definitely don’t enjoy being frozen!
*adapted from a 1999 Women’s Weekly Babies & Toddler recipe book.