Homemade Sausage Rolls

HOMEMADE SAUSAGE ROLLS

SERVES: 6

INGREDIENTS

500g chicken mince

2 eggs (reserve 1 as an egg wash for brushing the pastry)

1/3 cup fresh parsley, chopped

1 large carrot, grated

1 small brown onion, grated (or very finely diced)

2 tbl Worcestershire sauce

1 tbl tomato paste

1 heaped tsp dijon mustard

2 tbl cassava flour (or flour of choice)

Sea salt & pepper, to season

3 sheets of puff pastry (you can always make your own pastry if you desire)

Sauce, to serve - I LOVE Beerenberg Tomato Sauce, no nasties, available from Coles

METHOD

Preheat oven to 180°C and line a tray with baking paper.

Remove your pastry sheets from the freezer and allow to thaw for 15 minutes while you prepare the mince.

In a bowl, mix together the chicken mince, parsley, 1 egg, carrot, onion, Worcestershire sauce, tomato paste, dijon mustard flour and a crack of salt and pepper. Mix well.

Once the sheets have thawed, slice all three sheets in half length ways, this will give you six rolls to work with.

Beat your other egg in a bowl with a fork and have a pastry brush handy.

Evenly spread the chicken mince at each end of all six puff pastry sheets and brush the other end with your egg wash (this helps to seal the rolls).

Using your hands, roll up the rolls (haha) and firmly secure them. Lay all six rolls onto the baking tray. Brush thoroughly with egg wash and season with a crack of pepper.

Place in the oven and cook for 25-30 minutes until golden brown.

Slice into desired sized rolls and enjoy with some sauce!