Scrumptious sausage rolls
Who doesn’t enjoy homemade sausage rolls? We’re calling these ones the best-ever sausage rolls, especially when served with some tomato sauce.
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
- ¼ cup finely chopped fresh flat-leaf parsley
- 1 ½ tablespoons tomato sauce
- ¼ cup Worcestershire sauce
Method:
1. Preheat oven to 220°C. Line two large baking trays with baking paper.
2. 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 eight.
3. Lay a sheet of pastry on a flat surface. Cut sheet in half horizontally. Spoon one-eighth 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.
4. Roll up pastry to enclose filling, finishing seam side down. Brush top of log with egg mixture. Cut into six short pieces. Place pieces, seam side down on prepared tray, two centimeters apart. Repeat with remaining mince mixture, pastry and egg wash.
5. Bake for 25 to 30 minutes or until golden and cooked through.