Sausage Rolls (Print Version)

Ingredients:

01 - 1kg pork mince.
02 - 35g salt reduced French onion soup mix.
03 - 1 tbsp tomato ketchup.
04 - 2 tbsp Worcestershire sauce.
05 - 2 tbsp Dijon mustard.
06 - 3 sheets puff pastry, defrosted.
07 - 1 egg.
08 - 1 tbsp milk.

Instructions:

01 - Preheat oven to 200°C (392°F).
02 - In a large bowl, combine the pork mince, French onion soup mix, ketchup, Worcestershire sauce, and mustard. Season with pepper.
03 - Cut each sheet of pastry in half and shape a portion of the pork mixture along the length of each half in a log shape.
04 - In a small bowl, whisk together the egg and milk. Brush along one side of the pastry where it will be sealed.
05 - Roll the pastry over the pork mixture, pressing to seal the edges. Brush the top of each roll with the egg mixture.
06 - Use a small serrated knife to cut each log into 6 or 8 pieces. Place them on a baking tray lined with baking paper.
07 - Bake for 20-25 minutes until golden brown and cooked through.

Notes:

01 - These sausage rolls can be frozen before baking and stored for up to 2 months.
02 - For a flavor twist, add some grated cheese to the filling mixture.
03 - Serve with your favorite dipping sauce, such as tomato ketchup or BBQ sauce.

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