I am really excited as today marks the very first reader giveaway at The Shady Pine! I am also chuffed that the products to be given away are from Beerenberg. Beerenberg are an Australian company based in Hanhdorf, South Australia specialising in a multitude of chutneys, sauces, jams and other condiments. To read more about the Beerenberg success story you can visit here. I've used many of their high quality products for some time now and have never been disappointed. Read on for entry details to the giveaway.
To celebarate this first, I decided to make some beef sausage rolls just because they are the perfect party food in my opinion. These ones are made using beef mince instead of the usual sausage mince which I prefer as it is leaner, and with the addition of a few ingredients they remain nice and moist and full of flavour. We ate these with a delicious hot tomato chutney one Friday night and it was the perfect way to celebrate the end of the working week!
Now to the giveaway....the lovely people at Beerenberg have provided the following gorgeous range of products for one lucky reader to win:
- 2 x Balsamic Beetroot Chutney
- 1 x Blood Orange Marmalade
- 1 x Blueberry Jam
- 1 x Tomato Sauce
- 1 x Taka Tala sauce marinade
For your chance to win all you have to do is:
1. Leave a comment to this post. Remember to link to your blog or email theshadypine@yahoo.com.au with your email details.
2. Like The Shady Pine of Facebook.
Anyone can enter and entries will close at 3pm AEST Sunday 11th March. The winner will be announced here on Monday 12th March.
Beef sausage rolls
Serves 4 as part of a meal or 8 as finger food
Ingredients:
500gm lean beef mince
2 sheets of frozen puff pastry
1 large carrot, grated
1 Tbs olive oil
1 large garlic clove, crushed
1 small onion, finely diced
1 Tbs soy sauce
2 Tbs Worcestershire sauce
3 Tbs of your favourite tomato chutney (I used Beerenberg’s Hot Tomato Chutney)
1 egg, beaten
1 Tbs sesame seeds
S& P to taste
1. Preheat oven to 180C fan forced. Line a baking sheet with baking paper.
2. In a pan over medium heat, heat olive oil and sauté onion and garlic for a few minutes until transparent. Take off the heat and leave to cool.
3. Allow the pastry sheets to defrost for 5 minutes.
4. In a large mixing bowl, add the mince, onion & garlic, carrot, soy sauce, Worcestershire sauce, chutney and S&P. Using your hands, mix together really well until all the ingredients are combined.
5. Place half the beef mixture on each pastry sheet. Spread the mixture into a sausage shape lengthways along the pastry sheet. Using a pastry brush, brush a little egg wash along one side of the pastry. Roll the pastry and beef mix forming a long sausage shape.
6. Place the rolls on the baking tray. Cut each roll into 4 or 5 sections. Brush the sausage rolls with the egg wash and sprinkle the sesame seeds on top.
7. Bake for about 45-50 minutes until the pastry is golden brown and the beef in the rolls is fully cooked through.
8. Serve with your favourite sauce or chutney if desired.
Beef sausage rolls
Serves 4 as part of a meal or 8 as finger food
Ingredients:
500gm lean beef mince
2 sheets of frozen puff pastry
1 large carrot, grated
1 Tbs olive oil
1 large garlic clove, crushed
1 small onion, finely diced
1 Tbs soy sauce
2 Tbs Worcestershire sauce
3 Tbs of your favourite tomato chutney (I used Beerenberg’s Hot Tomato Chutney)
1 egg, beaten
1 Tbs sesame seeds
S& P to taste
1. Preheat oven to 180C fan forced. Line a baking sheet with baking paper.
2. In a pan over medium heat, heat olive oil and sauté onion and garlic for a few minutes until transparent. Take off the heat and leave to cool.
3. Allow the pastry sheets to defrost for 5 minutes.
4. In a large mixing bowl, add the mince, onion & garlic, carrot, soy sauce, Worcestershire sauce, chutney and S&P. Using your hands, mix together really well until all the ingredients are combined.
5. Place half the beef mixture on each pastry sheet. Spread the mixture into a sausage shape lengthways along the pastry sheet. Using a pastry brush, brush a little egg wash along one side of the pastry. Roll the pastry and beef mix forming a long sausage shape.
6. Place the rolls on the baking tray. Cut each roll into 4 or 5 sections. Brush the sausage rolls with the egg wash and sprinkle the sesame seeds on top.
7. Bake for about 45-50 minutes until the pastry is golden brown and the beef in the rolls is fully cooked through.
8. Serve with your favourite sauce or chutney if desired.
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