AUNTY LESLEY’S
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AUNTY LESLEY’S Sausage Rolls with Lemon Myrtle Aunty Lesley is a much loved Elder and staff member who has worked at VACCA in a variety of roles for over 15 years. Currently Aunty Lesley coordinates as the Senior Emergency Relief Worker for the VACCA Northern region. In this role she assists over 100 community members per month in the Koorie Connect Program. This program helps provide; food parcels, toiletries, clothing, household goods and appliances, and crucial assistance with utility bills and household costs to our most vulnerable community members including Elders and people experiencing homelessness and family violence. Aunty Lesley has been making sausage rolls with bush tucker ingredients for friends and family for over 30 years. Sausage Rolls with Lemon Myrtle Ingredients *Makes 25-30 sausage rolls depending on size 5 sheets of puff pastry 1 kg sausage or beef mince 3 teaspoons of ground lemon myrtle 4 slices white or brown Bread (few days old is ok too!) 1 chopped medium to large brown onion Salt and pepper Milk Directions *Thaw the puff pastry prior to making the sausages rolls. 1. Preheat Oven – 180C-200C. 2. Line two baking trays with baking paper. 3. Soak the bread in water and strain moisture. Crumble the bread. 4. Dice the brown onion. 5. Combine mince, onion, bread and lemon myrtle in a bowl. Season with salt and pepper. 6. Prepare puff pastry by laying on a flat surface and cut the sheets into half horizontally. 7. Spoon portions of the mince mixture down the side of the puff pastry. 8. Brush the opposite side of the puff pastry with milk. 9. Roll over the pastry to cover the mince. 10. Cut the long sausage roll into 5 smaller sausage rolls. 11. Cut a v-shape into the top of the sausage roll. Repeat will remaining mixture. 12. Brush extra milk on top of each sausage roll. 13. Place sausage rolls 2cm apart on the baking trays. 14. Cook for 30 to 40 mins until golden brown.
Transcript of AUNTY LESLEY’S
AUNTY LESLEY’S Sausage Rolls with Lemon Myrtle
Aunty Lesley is a much loved Elder and staff member who has worked at VACCA in a variety of roles for over 15 years. Currently Aunty Lesley coordinates as the Senior Emergency Relief Worker for the VACCA Northern region. In this role she assists over 100 community members per month in the Koorie Connect Program. This program helps provide; food parcels, toiletries, clothing, household goods and appliances, and crucial assistance with utility bills and household costs to our most vulnerable community members including Elders and people experiencing homelessness and family violence. Aunty Lesley has been making sausage rolls with bush tucker ingredients for friends and family for over 30 years.
Sausage Rolls with Lemon Myrtle
Ingredients
*Makes 25-30 sausage rolls depending on size
5 sheets of puff pastry 1 kg sausage or beef mince 3 teaspoons of ground lemon myrtle 4 slices white or brown Bread (few days old is ok too!) 1 chopped medium to large brown onion Salt and pepper Milk
Directions
*Thaw the puff pastry prior to making the sausages rolls.
1. Preheat Oven – 180C-200C.2. Line two baking trays with baking paper.3. Soak the bread in water and strain moisture. Crumble the bread. 4. Dice the brown onion.5. Combine mince, onion, bread and lemon myrtle in a bowl. Season with salt and pepper.6. Prepare puff pastry by laying on a flat surface and cut the sheets into half horizontally.7. Spoon portions of the mince mixture down the side of the puff pastry.8. Brush the opposite side of the puff pastry with milk.9. Roll over the pastry to cover the mince. 10. Cut the long sausage roll into 5 smaller sausage rolls.11. Cut a v-shape into the top of the sausage roll. Repeat will remaining mixture.12. Brush extra milk on top of each sausage roll.13. Place sausage rolls 2cm apart on the baking trays. 14. Cook for 30 to 40 mins until golden brown.
