Sausage Rolls

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• 6 pre-rolled puff pastry sheets, halved
• 1 kg ground sausage
• 1 cup fresh breadcrumbs or 1 cup dried breadcrumbs
• 1 medium onion, finely chopped
• 2 tablespoons chopped parsley
• 1/2 cup milk
• salt and pepper
• 1 egg
• 2 tablespoons milk

Recipe

• 1 pre-heat your oven to 220c.
• 2 lay all the sheets of pastry out on your counter top.
• 3 in australia, this pastry comes interleaved with plastic, which i still leave on at this stage.
• 4 mix together the meat, breadcrumbs, onion, parsley, milk and salt and pepper.
• 5 the mixture will be quite sloppy-this keeps the sausage rolls moist.
• 6 whisk the egg and 2 tablespoons of milk together in a small bowl.
• 7 fill a large piping bag (no nozzle) with the mix and squeeze out a long line of mix down the long edge of the pastry-about 1/2 an inch in from that edge.
• 8 roll up, peeling the plastic away as you roll.
• 9 seal the inner edge with a little of the egg mix.
• 10 cut each of these rolls in half.
• 11 i like to make an indent with a sharp knife in the middle of each of these smaller rolls to make them easier to eat.
• 12 prick each roll a couple of times with a fork.
• 13 repeat this until all the pastry and mix is used.
• 14 brush the tops of the rolls with the egg mix.
• 15 place in the oven and cook for 5 minutes.
• 16 reduce the heat to 200c and cook for a further 20 minutes.
• 17 remove to a tray to cool a little before serving them with ketchup or (my favourite) bbq sauce.