45 min.
2 (out of 3)
Carnivores
2-4 (you will prepare 4 rolls*) *Please informed, you cannot store oven-baked puff pastry overnight in a fridge. The pastry will turn from puff to moist
editor's note
The other day, I was craving for spicy lamb rolls. That contain spiced lamb mince. Rolled & baked in puff pastry. Lamb meat is not easy to get in Holland. So I bought a package of organic merguez sausages. Furthermore, I “unwrapped” the sausages. And used the meat. In Holland you have an alternative that you buy at a local cafeteria, gas station or baker shop. The name for this snack is "saucijzenbroodje". Stuffed with pork mince. And it’s part of the Dutch street food cuisine. So this recipe is about making puffed meat rolls. And it's up to you what kind of meat to use
ingredients
- 250 gr. mince (minced meat)
- 1/2 cup of breadcrumbs
- 2 eggs
- 1/4 cup of milk
- 1 lemon
- 3 tsp. of dried mint
- 1/4 tsp. of chili flakes
- 1 package of puffed pastry
- Optional: salt or freshly grounded pepper to sprinkle pastry
alternative ingredients
☜☟☞
dried mint ☜☟☞ dried parsley or dill
chili flakes ☜☟☞ Mexican spice-mix, Moroccan spice-mix, or harissa
☜☟☞
TOOLS
- an oven
- a baking tray
- baking parchment (grease proof paper for baking)
- a knife
- a fork or whisk
- a grater
- 3 bowls
- a clean kitchen towel
- Optional: egg brush
steps (PREP. & ACTUAL COOKING)
- Preheat oven (200ºC)
- Remove baking tray from oven
- Cover baking tray with a sheet of baking parchment
- Undo packaging of puff pastry
- Clean & towel dry your kitchen counter
- Let the naked sheets of puff pastry rest on your counter
- Pour milk into bowl
- Add bread crumbs to bowl
- Mix the lot
- Let it rest for a few minutes, so bread crumbs can soak some milk
- Wash & towel dry lemon
- Grate skin from lemon
- Add pulp to another bowl
- Break egg and pour egg yoke into the bowl (with lemon pulp)
- Add meat and spices to that bowl
- Crack 2nd egg and pour yoke and egg white into the 3rd bowl
- Whisk yoke and egg white. This in order to get this smooth yellow liquid
- Add soaked breadcrumbs to bowl. Filled with mince, egg yoke, spices and lemon pulp
- Wash & towel dry your hands
- Use your hands to get a good mix of meat, bread crumbs and the rest
- Divide your mix in 4
- And make a roll of each part
- Have a look at your rolls and think what size each pastry sheet should have. In order to wrap each roll of meat
- My suggestion is to use the Dutch size standard for a “saucijzenbroodje”. That is a square of 12 x 12 cm
- Brush each side of a pastry sheet with your smoothly whisked egg liquid
- Place a meat roll at the lower edge of a puff pastry sheet
- And roll
- Use a knife or egg brush to cover the seam of your roll. With extra egg liquid
- Make sure the short ends of each puff pastry roll is fully filled with meat
- If not, cut a bit of pastry off
- Place 4 rolls on the parchment paper
- Give all rolls a last coating of egg liquid
- And slide oven tray into the middle of the oven
- Bake the rolls within 25 min
- Optional: sprinkle each roll with a bit of salt or freshly grounded pepper
- Optional: serve with green tsatsiki sauce
- Bon appétit
