So, these right here? These are pretty damn amazing. The base recipe is a bit simple and plain, so I did end up adding some variations to this one. Balti seasoning, which is quickly becoming my favorite seasoning, was added into the meat, the meat itself was a blend of three separate ground meats, and I put a bit of dukkah on top. This recipe comes from Food through the Pages, an offshoot of the Inn at the Crossroads that sadly appears to be mostly abandoned (it hasn’t updated since April of this year). The food it’s inspired by is the meatrolls in Dragonriders of Pern, so there’s that fun little element, too.

Pernese Meatrolls
makes 16 rolls

  • 1 box pastry sheet, thawed (two sheets)
  • minimum 1 lb pork sausage (I used a combination of 1 lb ground beef, 1 lb pork sausage, and a bit over .5 lb of ground lamb)
  • 1 beaten egg
  • optional: balti seasoning for the meat, dukkah to top

Preheat your oven to 400. If using a mix of meats, combine your meat into one ball of meat, and mix in any seasoning you may be using (I used a good few shakes of the balti seasoning, and the aforementioned combination of meats). 

Unfold your thawed pastry sheet, and cut it in half vertically, followed by four to five cuts horizontally on each half, so that you have four to five strips. Take a chunk of the meat, and wrap the pastry sheet around it, so that you have a nice roll.  Use the beaten egg to seal it, and then brush more beaten egg over the top, and lay them on a lined baking sheet. If using a topping, like seeds or dukkah, sprinkle it over the beaten egg.

Bake for about fifteen to twenty minutes, until the tops are golden brown (see final picture) and they’ve puffed up a fair bit. They will be a bit greasy, so let them cool ten minutes before taking them off the baking sheet.  Some of the bottom may stick to the sheet on some of them; don’t worry about it, more than not will come off clean. 

And then, nom. And get ready to make your next batch, cause they won’t be nearly enough.

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