Recipe Inspiration

Ingredients...

1 Premade Puff Pastry Sheet

20g Fresh Parsley

20g Picked Fresh Thyme

20ml Cooking Oil

50g Diced Shallot

20g Fresh Garlic

20g Fresh Butter

10g Cracked Black Pepper

400g Chestnut Mushrooms

10 Sliced Prosciutto Di Parma

70g Essential Cuisine Wild Mushroom Glace

4 Premade Herb Pancakes

100ml Trüffle Mayonnaise

2 Egg Yolks

850g Minced Ribeye Steak

Essential Cuisine The Sauce Collection Peppercorn Sauce Base (made as per instructions for 10 portions)

Method...

1. Place the minced steak mince in a mixer, chopped parsley, seasoning and mix. Once all mixed place in pipping bags (This can be done the day before).
2. Make a duxelle with shallot, mushrooms, thyme, garlic, cracked black pepper & butter (make sure the mix is cooked out and dry).
3. Lay out the puff pastry, start with the herb pancake, duxelles and the prosciutto. Pipe in the steak mix and glaze with the Essential Cuisine Wild Mushroom Glace and roll. Glaze with half the egg yolk and place in the fridge for 15 minutes. Remove from the fridge and glaze again. Cut the sausage rolls to the size needed. Place it in the oven and bake until golden and crispy.
4. Whilst the sausage roll is cooking, make up the Essential Cuisine The Sauce Collection Peppercorn Sauce Base.
5. Remove the sausage rolls and serve with Essential Cuisine The Sauce Collection Peppercorn Sauce Base.

Chefs Tip: Sausage rolls can be made up and frozen. Swap out the minced steak for fillet and can be made into small Beef wellingtons