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Sausage rolls
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| Ingredients (makes 18 rolls): 450 gms – 15.75 oz. mince beef 400 gms – 14 oz. pork sausage, skin removed | |
| 1 big | onion, grated |
| 2 | eggs |
| 2 cloves | garlic, crushed |
| ½ tsp | dry mixed herbs |
| 1 tbsp | BBQ sauce |
| 3 tsp | Worcestershire sauce |
| ½ cup | breadcrumbs |
| Salt | |
| pepper to taste | |
| 3 sheets | puff pastry, thawed |
Put the beef mince, sausage, grated onion, garlic, sauces, breadcrumbs, mixed herbs, salt and pepper and 1 of the eggs in a big bowl. Mix well with your hands. The consistency should be the same as that of meatballs.
Cut each thawed pastry sheet in half (1). Take a handful of meat, make a sausage as long as the long side of the half pastry sheet and place it towards one of the edges. Brush the edges with some beaten egg (2). Roll up the sausage roll leaving the ends open (3). Cut the roll into 3 equal parts (4). Score the tops diagonally with a sharp knife (5) and brush them with the remaining beaten egg (6).
Place the sausage rolls with the fold down on a baking tray covered with baking paper.
Bake in a preheated oven at 230ºC – 450ºF for the first 10 minutes, then reduce the heat to 180ºC – 350ºF and cook for another 20 minutes.
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