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Shooter'S Roll Recipe
|Pork sausage meat||1 Pound (450 Gram, Without Herbs)|
|Lean bacon rashers||4 Ounce, derinded and chopped (100 Gram)|
|Onion||1 Small, peeled, finely chopped|
|Dried sage||1 Teaspoon|
|Mushrooms||100 Gram, cleaned, trimmed and finely chopped|
|Freshly ground black pepper||To Taste|
|Frozen puff pastry||12 Ounce, thawed (350 Gram)|
|Beaten egg||1 (For Glazing)|
Serving size: Complete recipe
Calories 3561 Calories from Fat 2343
% Daily Value*
Total Fat 260 g399.6%
Saturated Fat 74.7 g373.6%
Trans Fat 1 g
Cholesterol 611.4 mg
Sodium 5080.7 mg211.7%
Total Carbohydrates 172 g57.4%
Dietary Fiber 10.5 g41.9%
Sugars 9.9 g
Protein 127 g253.3%
Vitamin A 17.8% Vitamin C 27%
Calcium 22% Iron 95.1%
*Based on a 2000 Calorie diet
Roll out the pastry thinly on a lightly floured surface and trim to a rectangle approx 30 X 25 cm (12 X 10 in).
Form the sausagemeat mixture into a brick shape down the centre of the pastry.
Fold over the sides and ends of pastry, damping with water, to enclose the filling completely.
Place on a lightly greased or non-stick baking sheet with the pastry joins underneath.
Decorate the roll with the pastry trimmings and brush all over with beaten egg.
Make two cuts in the top and bake in a very hot oven for 15 minutes.
Reduce oven temperature to moderately hot and continue for a further 35 to 40 minutes.
Cover the top with foil if over browning.
Remove carefully from the baking sheet and cool.
Chill thoroughly before serving, sliced, with salads.