GRAND FINAL SAUSAGE ROLLS

Makes approx. 30 small sausage rolls

Ingredients:

• 600g beef mince (don’t get the lean mince, it doesn’t taste as good)

• 150g beef or pork sausages, meat squeezed from the casing

• 1 large brown onion, finely diced

• 3 cloves garlic, finely diced

• 1 large carrot, grated

• 1 medium zucchini, grated and juice discarded

• 2 tbsp BBQ sauce

• 1 tbsp tomato sauce

• 2 tbsp dried Italian herbs

• 2 eggs

• Black Pepper

• Pinch sea salt

• 5 sheets of puff pastry (square)

• 1 extra egg for brushing the pastry

• 1 tbsp of sesame seeds

Method:

1. Preheat the oven to 200 degrees. Line 2 large baking trays with baking paper.

2. Remove the pastry from the freezer and separate the sheets to begin the thawing process.

3. In a bowl – add the beef mince, sausage mix (not the skin), onion, garlic, carrot, zucchini, bbq sauce, tomato sauce, Italian herbs, egg, pepper and salt.

4. Lightly flour your bench to prevent sticking. Lay a sheet of pastry on a flat surface. Cut the sheet in half horizontally. Spoon some mince mixture down along the long side of one pastry half, shaping the mince into a long sausage shape. Brush opposite long edge with a little egg mixture

5. Roll up pastry to enclose filling, finishing seam side down. Brush the top of the log with egg mixture and sprinkle with sesame seeds. Cut into short pieces. Place pieces, seam side down on a prepared tray, 2cm apart. Repeat with remaining mince mixture, pastry and eggwash.

6. Bake for 25-30 minutes or until golden and cooked through. Serve with tomato sauce or chutney.