Sausage Rolls

• serves 30

• Preparation time: 15

• Cooking time: 30

Ingredients

1 green apple, peeled, grated
1/4 cup tomato chutney
250g sausage mince
250g minced beef
3/4 cup seasoned stuffing mix
1 egg, lightly beaten
salt and pepper, to taste
2 1/2 sheets frozen puff pastry, thawed, halved
extra 1 egg, lightly beaten
tomato sauce, to serve

Method

1. Squeeze moisture from apple. Place in a bowl with chutney, minces, stuffing mix and egg. Season with salt and pepper. Using your hand, mix well.

2. Divide mince mixture into 5 equal portions. Shape each portion into a 25cm long sausage. Place each sausage along one long side of each pastry sheet. Brush edges of pastry with extra egg and roll up firmly to enclose filling.

3. Cut each roll into six even pieces. Place, seam-side down, onto an oven tray lined with baking paper. Brush extra egg over pastry.

4. Cook in a hot oven (200C) for about 25 to 30 minutes or until pastry is golden brown and puffed.

5. Serve sausage rolls with tomato sauce.


To make sausage pinwheels

1. Divide mince mixture into three portions. Spread one portion over a sheet of thawed puff pastry to within 1cm of the edges. Brush edges with egg.

2. Starting at one end, roll-up pastry like a Swiss roll. Cut into 2cm wide slices.

3. Arrange slices on an oven tray lined with baking paper. Repeat with remaining mince mixture and 2 sheets puff pastry.

4. Cook in a hot oven (200C) for 25 to 30 minutes or until golden brown.

Notes

Uncooked sausage rolls can be made up to 1 day ahead or freeze for up to 2 months.