Quick and Easy Sausage Rolls

• Meat

  • 500 g Sausage mince

• Produce

  • 1 heaped tsp Herbs, Mixed
  • 1 Onion, large

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1/4 tsp Pepper
  • 1/4 tsp Salt

• Bread & Baked Goods

  • 1/4 cup Breadcrumbs
  • 6 sheets Ready rolled puff pastry
  • 4 thick slices White bread

• Liquids

  • 1 Water

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Description

Ingredients

• 500g (1 lb.) of sausage mince
• 1 large onion
• 1 heaped teaspoon of mixed herbs (use your favourite herbs)
• ¼ cup of breadcrumbs
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 4 thick slices of white bread
• warm water
• 6 sheets of ready rolled puff pastry
• 1 egg

Directions

• Preheat oven to 200 °C (400 °F).
• Remove puff pastry sheets from freezer and thaw to room temperature.
• Peel and roughly chop the onion and then give it 2-3 pulses in the food processor (or finely chop or grate it).
• Combine the sausage mince, onion, mixed herbs, breadcrumbs, salt, and pepper in a bowl.
• Cut the crusts off the bread and put it into another bowl and then add just enough warm water to cover the bread – stand for 5 minutes.
• Drain off the excess water from the bread and then gently squeeze the bread while tilting the bowl to remove as much water as possible.
• Add bread to sausage mince mixture and mix thoroughly.
• Use a dessertspoon to place a sausage like strip of the mince mixture along one edge of a sheet of pastry.
• Roll edge of pastry over filling and continue rolling until filling is completely enclosed in the pastry.
• Cut along the edge of the pastry to separate the roll from the remaining pastry.
• Repeat steps 8 – 10 with the remaining pastry and mince mixture.
• Lightly flatten rolls using the back of a knife at 1 cm intervals and then cut the rolls into 2 inch (5 cm) lengths.
• Put rolls onto a lined baking tray and brush with beaten egg.
• Bake rolls at 200 °C for 20 minutes and then reduce heat to 180 °C and cook for a further 10 minutes.
• Cool slightly on tray and then serve.