Grand Final Sausage Rolls
Grand Final Sausage Rolls
Makes about 30 small sausage rolls
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Ingredients
- 5 sheets frozen puff pastry square
- 600 g beef mince don’t get the lean mince, it doesn’t taste as good
- 150 g beef sausages or pork sausages, meat squeezed from the casings
- 1 brown onion large, finely diced
- 3 cloves garlic finely diced
- 1 carrot large, grated
- 1 zucchini medium, grated & juice discarded
- 2 tablespoons barbecue sauce
- 1 tablespoon tomato sauce plus extra to serve
- 2 tablespoons italian herbs dried
- 2 eggs
- pinch each sea salt & cracked black pepper
- 1 egg whisked, for brushing the pastry
- 1 tablespoon sesame seeds
Instructions
- Preheat the oven to 200°C conventional (180°C fan-forced). Line two large baking trays with baking paper.
- Remove the pastry from the freezer and separate the sheets to begin the thawing process.
- In a bowl, place the beef mince, sausage mix (not the skins), onion, garlic, carrot, zucchini, barbecue sauce, tomato sauce, italian herbs, eggs, salt and pepper.
- Lightly flour your bench to prevent sticking. Lay a sheet of pastry on the bench and cut the sheet in half horizontally. Spoon some mince mixture along the long side of one pastry half, shaping the mince into a sausage shape. Brush the opposite long edge with a little whisked egg.
- Roll up the pastry to enclose the filling, finishing seam side down. Brush the top of the log with the whisked egg and sprinkle with sesame seeds. Cut into short pieces. Place the pieces, seam side down and 2 cm apart, on one of the trays. Repeat with the remaining mince mixture, pastry and whisked egg.
- Bake for 25–30 minutes or until golden and cooked through. Serve with tomato sauce or chutney.
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