The main problem with snacks is that the best tend to be regional, which is all well and good if you still happen to live about twenty miles from where you grew up and formed your first impressions of the world, but heartbreaking when you live three orders of magnitude further away, as I do. Every now and then I get such a yearning for good old Australian junk food I can’t stand it. By which I mean traditional, dyed-in-the-wool, fair dinkum Aussie cuisine such as Greek souvlaki, British fish and chips, or Chinese dim sum. Or of course, sausage rolls, a food which is so trashy it’s actually best bought at railway station cafeterias.
A sausage roll is just another version of the great Australian tradition of wrapping meat in pastry. This recipe runs the risk of missing the point by jazzing things up a bit, but I think the risk is worth it. If elk is hard to come by in your neighbourhood, beef or lamb are fair substitutes.
Elk Sausage Rolls
250g ground elk
1 jalapeno pepper, seeded and finely diced
2 tablespoons blue cheese, crumbled
1 sheet frozen puff pastry
Salt and pepper, to taste
In a mixing bowl, combine the ground elk, jalapeno, blue cheese and salt and pepper. Mix well by hand. Meanwhile, thaw out the puff pastry until just soft enough to handle. Make an egg wash by beating together egg and a couple of tablespoons of water.
Cut the puff pastry into two rectangular strips and brush with egg wash. Using your hands, make two long sausages of the elk mixture and place one on each strip of pastry. Roll up and press to seal the edges. Cut each one into three (or more) sausage rolls. Brush with egg wash, place on a baking paper lined tray, and bake at 350 F for 25-30 minutes, or until puffed and golden.