Sausage Rolls
Chrispy rolls with delitious sausage to satisfy you all the way
Ingredients -4 sheets ready rolled puff pastry
-1 tablespoon milk
-1 egg
-500g veal mince, or beef mince
-500g sausage mince
-1 small brown onion, finely chopped
-1 small red onion, finely chopped
-1 medium carrot, coarsely grated
-3 cloves garlic, crushed
-1/4 cup finely chopped fresh flat-leaf parsley
-1 1/2 tablespoons tomato sauce
-1/4 cup (60ml) Worcestershire sauce
Preheat oven to 220C/200C fan-forced. Line 2 large baking trays with baking paper.
Thaw puff pastry. Meanwhile, combine milk and egg in a small jug. Whisk well. Combine veal mince, sausage mince, onion, carrot, garlic, parsley and sauces in a large bowl. Season with salt and pepper. Divide mixture into 8.
Lay a sheet of pastry on a flat surface. Cut sheet in half horizontally. Spoon 1/8 of the mince mixture down along the long side of one pastry half, shaping mince into a long sausage shape. Brush opposite long edge with a little egg mixture
Roll up pastry to enclose filling, finishing seam side down. Brush top of log with egg mixture. Cut into 6 short pieces. Place pieces, seam side down on prepared tray, 2cm apart. Repeat with remaining mince mixture, pastry and eggwash.
Bake for 25-30 minutes or until golden and cooked through.
