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August 28, 2025

Chimi Hub //

Asado Diaries

Sausage Rolls with a chimichurri twist.

Indulge in a savoury sausage roll meal featuring a delicious blend of seasoned sausage wrapped in flaky pastry, enhanced by the vibrant flavours of our classic chimichurri.

Ingredients

  • 250g pork mince
  • 250g pork sausages (skins removed)
  • 1 small carrot, finely grated
  • 1 small onion, finely diced
  • ½ cup breadcrumbs
  • 1 egg
  • 2 tbsp chopped coriander
  • 2 tbsp Classic Chimichurri
  • 6–8 silverbeet leaves, blanched
  • 2 sheets puff pastry
  • 1 egg (for egg wash)

Instructions

  1. Preheat oven to 200°C. In a large bowl, mix together pork mince, sausage meat (removed from casings), grated carrot, diced onion, breadcrumbs, egg, chopped coriander, and Mild Chimi. Mix well by hand until fully combined.
  2. Blanch silverbeet leaves in boiling water for 30 seconds, then cool in iced water and pat dry. Lay puff pastry sheets on a board, and place silverbeet leaves on top.
  3. Spoon the sausage mixture in a long line along one edge of the pastry, over the silverbeet. Roll the pastry up to enclose the filling, seam-side down. Brush the top with egg wash.
  4. Cut into smaller rolls if desired and place on a lined baking tray. Brush tops with more egg wash and bake for 25 minutes, or until puffed and golden.
  5. Allow to cool slightly before serving. Great warm or at room temperature.

 

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E:  chico@elchori.com.au

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