Name: Easy sausage rolls
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 30
Ingredients: 2 Tbsp olive oil; 1 onion, chopped finely; 1 carrot, grated; 1 cup stale breadcrumbs; 2 Tbsp tomato sauce; 1 Tbsp finely chopped fresh flat-leaf parsley; 500g sausage mince; 500g beef mince; 3 sheets puff pastry, thawed; 1 egg, lightly whisked; 1 Tbsp milk; Sesame seeds, to sprinkle

Perfect for a party or a footy final, these golden and flaky sausage rolls are a crowd-pleaser.

Ingredients

2 Tbsp olive oil

1 onion, chopped finely

1 carrot, grated

1 cup stale breadcrumbs

2 Tbsp tomato sauce

1 Tbsp finely chopped fresh flat-leaf parsley

500g sausage mince

500g beef mince

3 sheets puff pastry, thawed

1 egg, lightly whisked

1 Tbsp milk

Sesame seeds, to sprinkle

Method

Preheat oven to 200C fan-forced/220C conventional. Line 2 oven trays with baking paper.

Heat oil in a large frying pan on medium. Sauté onion 5 minutes or until softened. Add carrot and cook a further 3-4 minutes until softened. Remove from heat and cool for 15 minutes.

In a large bowl combine the cooled onion and carrot mixture, breadcrumbs, tomato sauce and parsley. Stir in the sausage mince and the beef mince. Season with salt and pepper.

Cut each pastry sheet in half. Arrange the mince mixture along the edge of each pastry half. Brush the edges of the pastry with a little egg, and then roll up to enclose the mince mixture. Cut each into 5 pieces and place on prepared trays, seam side down. Whisk egg and milk together, brush rolls egg wash and sprinkle with sesame seeds.

Bake 20-25 minutes or until golden and cooked through.

Chef’s tips

You can freeze uncooked sausage rolls for up to 2 months. When cooking from frozen add about 10 minutes extra to the cooking time.
Placing the sausage rolls seam-side down on the tray will help prevent the pastry from opening during cooking.
It’s best to bake the sausage rolls on a tray with a slightly raised edge as this will stop any oil that comes out of the rolls during cooking from running off the tray and onto on the base of your oven.
Make “stale” breadcrumbs by processing one or two-day-old bread.

Sarah Murphy

Sarah began her career in the Australian food media industry 14 years ago. She is now the Food Editor for Better Homes and Gardens, Woman’s Day and Take 5 and loves creating clever and achievable recipes for readers (that will still impress too!)

Ingredients

Method

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