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.