Ingredients
1kg Macphie Sausage Roll Concentrate
1kg Minced Beef
1 Litre Glenglaze
Puff Pastry sheets
2.25kg Cold Water
Method
Place sausage roll concentrate into a mixer and add cold water. Mix on 1st speed. Add minced beef (or pork) and thoroughly blend together. Pipe onto the pastry dough, fold over and seal.
Cut to 120mm long and rest for 30 minutes. Spray or brush with Glenglaze then bake 213 C or 425 F for 25 minutesuntil golden brown.
