These sausage rolls are delicious and easy to make once you’ve got our basic mince recipe down.
A quick tip: To make stale breadcrumbs, use 2 to 3-day-old bread and process in batches. To make sure you get an equal amount of filling mixture in each sausage roll, pipe it down the length of the pastry using a piping bag that is fitted with a 2 cm plain tube.
For different meat flavours, you can change up the mince by switching from beef to lamb. Add 2 tbsps Middle Eastern spice blend instead of barbecue sauce, and use coriander instead of parsley.
You can also try switching the beef to pork. Add 1⁄2 tsp celery salt, 2 tsps pounded fennel seeds and chopped dill instead of parsley. Swap fennel seeds for sesame.
- 1 medium (150 g) onion, chopped finely
- 1⁄2 cup (35 g) stale breadcrumbs (see Tip, below)
- 500 g sausage mince
- 500 g minced beef
- 1 egg
- 1 tbsp tomato paste
- 1 tbsp barbecue sauce
- 2 tbsps finely chopped fresh flat-leaf parsley
- 6 sheets puff pastry
- 1 egg, extra, beaten lightly
- 2 tbsps sesame seeds
Preheat the oven to 220 C (200 C fan-forced). Line oven trays with baking paper.
Combine onion, breadcrumbs, sausage mince and beef, egg, tomato paste, barbecue sauce and parsley in a large bowl.
Cut pastry sheets in half lengthways. Place equal amounts of filling mixture lengthways along centre of each pastry piece (see tip, above); roll each pastry piece, from one wide edge, to enclose filling.
Cut each roll into six pieces; place rolls, seam-side down, on trays. Brush with extra egg, sprinkle with sesame seeds.
Bake for 25 mins or until golden.
Breadcrumbs Tip: To make stale breadcrumbs, use 2 to 3-day-old bread and process in batches. To make sure you get an equal amount of filling mixture in each sausage roll, pipe it down the length of the pastry using a piping bag that is fitted with a 2 cm plain tube.