I don’t know why but I get so hungry for Australian Sausage rolls, on Sundays when the Aussie Pie Shop in Burien is closed. I have, however come up with a reasonable facsimile using puff pastry. Not as good as the Australian Pie Company, but tasty and a step up from “Pigs in a blanket”!
Australian Sausage rolls Some Sausage- about 1 pound or two nice links (I prefer to use Italian Sausage I buy at Hey Paison in Burien) Chopped onion, about ½ cup 1 clove of Garlic finely mashed 1 Puff Pastry Sheet 1 egg
Remove the casings on the sausage. Take out the meat and add onion, and garlic. Unwrap your puff pastry sheet, divide it into 4 sections, put about 2-3 tablespoons of the sausage mixture on one half of a section and fold over crimping the sides together. Repeat with the rest of the puff pastry. Beat egg with 1 tablespoon of water, use as an egg wash- coating each roll with a pastry brush. Place on a pan lined with parchment paper. Bake at 350 for 15-20 minutes- serve warm.
My mom and I would go to a small coffee shop Called Olive’s East at the Southcenter mall and eat these (only they were passing them off as peroshki) with a light green salad, with a great house dressing, a cup of Sumatra coffee, and topped of with a pastry for dessert. That was years ago- when I was just a boy- (The “pre”-Starbuck’s days! When I bought one at the Australian Pie Company- instant recognition!)