Instruction Manual

RECIPES
Mars Bar Indulgence
INGREDIENTS: 1 sheet of puff pastry (defrosted, cut in half), 4 Mars Bars and
icing sugar to dust.
• Line the Sausage Roll Maker with one half of the puff pastry.
• Gently place an unwrapped Mars Bar in each sausage roll cavity.
• Cover with the remaining half sheet of puff pastry.
• Close and latch the machine lid, cooking for 12 minutes.
• Dust with icing sugar before serving
Chocolate Eclairs
INGREDIENTS: 40g butter, ⅓ cup water, a pinch of salt, ⅓ cup sifted self-raising flour,
2 room-temperature eggs, whipped cream and 200g dark chocolate.
• To make the choux pastry: Combine the butter, water and salt in a small
saucepan. Bring to a simmer. Remove from the heat and stir in the sifted flour.
Stir over medium heat until it comes away from the pan sides and forms a ball.
Transfer to a bowl to cool. Using a stiff spatula, mix in one egg until combined (it
will be lumpy). Mix in the second egg, mixing until smooth and glossy.
• Pour the mixture into the four cavities in the Sausage Roll Maker, around ¾ full.
Close and latch the lid, cook for 18 minutes. Cool completely on a wire rack.
• Use a small knife to poke a hole in one end of each roll. Fill with whipped cream
using a piping bag.
• Melt the chocolate in the microwave in 25-second bursts and spread on top of
each roll. Set in the fridge.
Easy Sausage Rolls
INGREDIENTS: 1 sheet of puff pastry (defrosted, cut in half), 200g beef sausage
mince, 1 teaspoon dried rosemary, a pinch of salt, sesame seeds (optional)
• Line the Sausage Roll Maker with one half of the puff pastry.
• In a bowl, mix together the sausage mince, seasoning and rosemary. Divide
mixture evenly between each sausage roll cavity.
• Cover with the remaining half sheet of puff pastry and sprinkle with sesame
seeds.
• Close and latch the machine lid, cook for 15 minutes
Note: For additional flavour, try reducing the mince to 150g and adding
approximately 50g of finely sliced onion and /or shredded carrot.