Falkland Island Sausage Rolls by John Greeves

Fantastic Falkland Islands Sausage Rolls

Submitted by John Greeves

(Recipe submitted by Mrs S Craigie-Halkett)

The Falkland Islands Government have invested money to promote Tourism and are using the SS Great Britain’s venue as a good place to advertise the Islands. Hopefully soon, these fantastic Falkland Sausage Rolls may soon be on the menu at the SS Great Britain museum café

In ‘Falkland Sausage Rolls’, beef can be used in the recipe instead of lamb but as the Falklands was always sheep country, mutton was the traditional meat used. In fact, the islanders refer to mutton as ‘365’, as sheep abound everywhere on the islands and the main diet is not composed of sea food as one academic claimed. It never was. Today there is a flourishing fishing industry in the Falklands but all the fish is frozen on board and exported way beyond the islands, so the chance of finding fish on your plate is fairly unlikely.

For the filling:

1lb Lamb Mince 1 Large Onion finely minced 3 Slices bread soaked in warm water –squeeze out excess water. 40 gms Paxo Stuffing mixed in 100 ml boiling water (allow to cool) Sprinkle of mixed herbs. Dash Lea & Perrins sauce Salt and Pepper Mix all ingredients together. Short Crust Pastry is generally used. Baste with egg/milk to glaze. Cook for approx. 25/30 mins until golden brown.

Oven: 190C, Gas Regulo 6.