Preparation Time
20 minutes
Cooking Time
25 minutes
Makes
27
Ingredients
- 700g sausage mince
- 140g (2 cups) fresh breadcrumbs (made from day-old bread)
- 1 egg, lightly whisked
- 1 tbs finely chopped fresh sage
- Salt & freshly ground black pepper
- 1 quantity puff pastry (see related recipe)
- 1 egg, lightly whisked, extra
- 1 tbs sesame seeds
- Tomato sauce, to serve
Method
-
Preheat oven to 220°C. Line a baking tray with non-stick baking paper.
-
Combine the sausage mince, breadcrumbs, egg and sage in a bowl. Season with salt and pepper. Place the mince mixture in a piping bag fitted with a 2cm-diameter plain piping nozzle.
-
Roll out the pastry to a 30 x 35cm rectangle, about 2mm thick. Use a small sharp knife to trim the edges. Pipe one-third of the mince mixture down the longest edge of the pastry. Roll to enclose and form a log. Cut the log free from the pastry and cut it crossways into 5cm lengths. Place rolls on the lined tray. Repeat with remaining mince mixture and pastry to make 14 more sausage rolls. Brush the top of each sausage roll with the extra egg and sprinkle evenly with sesame seeds.
-
Bake in preheated oven for 20-25 minutes or until the pastry is puffed and golden and the sausage mince is cooked though. Serve immediately with tomato sauce, if desired.
