Sausage roll jaffle

Calling all sausage roll lovers and frozen puff pastry keepers.

Enter the sausage roll jaffle, or as I like to call it, the snaffle.

• serves

  2

• prep

  15 minutes

• cook

  5 minutes

• difficulty

  Easy

Ingredients

• 1 onion, finely diced
• 500 g sausage mince (beef or lamb, remove the casing)
• 1-2 tsp sweet or smoked paprika
• Salt & pepper, to taste

For the jaffle

• Butter, for coating
• 1 puff pastry sheet, thawed
• 80-100 g cooked sausage mince (above)

Instructions

1. Lightly butter your jaffle maker, on both sides and halve 1 x puff pastry sheet (slightly thawed, to make it easy to seal).
   
2. Trim one half of the pastry to fit your jaffle maker, spoon the mince mixture into each groove, seal with the other half of the trimmed pastry, seal the edges and press until golden. Make sure your top layer is slightly longer so that it can comfortably cover the bottom filling.

Hot tip: grate some haloumi or cheese before you seal the top layer.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.