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Sausage Rolls


I made these sausage rolls for Hogmany and the girls loved them, said they were better than Banjo's so I am glad I wrote everything down while making them.


Delicious flaky crispy pastry with a moist filling Jodie took some to work for lunch the next day.


Ingredients

500g sausage mince
1/2 carrot, grated
1/2 onion, finely chopped
1 tbsp tomato ketchup
1 tsp Worcestershire sauce
salt & pepper to season
2 sheets thawed puff pastry

Method

1.  Preheat oven to 210°C fan forced.

2.  Grate carrot, removing any excess liquid by squeezing the carrot with paper towels. Transfer to a bowl. Add chopped onion, sausage mince, tomato ketchup and Worcestershire sauce, lightly season with salt & pepper. Mix together until well combined.

3.  Cut each pastry sheet in half. Shape some mince mixture into sausage shape, place along 1 side of pastry half. Brush one edge with egg, roll up pastry to meet the egg washed edge and to enclose filling. Cut into quarters. Place seam side down onto prepared baking tray. Repeat with remaining mince and pastry. Brush pastry with egg wash.

4.  Place sausage rolls onto a lightly greased non stick baking tray, (don't line tray with foil or baking paper). Brush tops with egg wash.

5.  Cook for 20-25 minutes or until golden, puffed and cooked through, rotating tray half way through cooking for even colour.



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