Sausage Rolls
Ingredients
- 500g Otway Pork mince
- 300g pork sausage mince
- 1 onion, finely chopped
- 1 carrot, peeled and grated
- ¼ cup parsley, chopped
- 1 egg
- 2 tablespoons BBQ sauce
- ¼ teaspoon ground black pepper
- 6 sheets puff pastry
- 1 egg, beaten
- Tomato sauce, to serve
Method
In a large bowl mix together the lean pork mince, onion, carrot, parsley, egg, BBQ sauce and black pepper until well combined.
Place the mixture into a piping bag fitted with a large plain nozzle, if this is not available use a strong plastic bag and cut off one corner to act as a piping bag.
Cut each pastry sheet into 2 halves. Pipe the pork mixture along one edge of the pastry, brush the other edge with a little egg. Roll to enclose the filling, place on a baking tray fold side down. Repeat with remaining mixture and pastry.
Cut each roll in half and brush with beaten egg.
Bake the sausage rolls in the preheated oven 210⁰C for 20 minutes until puffed and golden. Cool on a wire rack.
Serve warm with tomato sauce.
Recipe courtesy of Australian Pork Limited.
