Sausage Rolls

About this dish

No birthday party, footy final or weekend picnic is complete without sausage rolls. These are generously seasoned, wrapped in flaky puff pastry and impossible to stop at one.

Ingredients

• 500g pork mince
• 1 small onion, grated
• ½ cup (45g) fresh breadcrumbs
• 2 tbsp chopped fresh sage
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• Salt and cracked black pepper
• 3 sheets frozen puff pastry, thawed
• 1 egg, beaten
• Poppy or sesame seeds, for topping

Method

1. Preheat oven to 200°C (180°C fan-forced). Line two baking trays with paper.
2. Combine pork, onion, breadcrumbs, sage, Worcestershire sauce, mustard, salt and pepper in a bowl. Mix with clean hands until just combined.
3. Cut each pastry sheet in half lengthways. Divide the pork mixture into 6 portions and shape into long logs the length of the pastry.
4. Place a log along one edge of each pastry strip, brush the opposite edge with egg, then roll to enclose. Place seam-side down.
5. Cut each log into 4–5 pieces and arrange on trays. Brush tops with egg and sprinkle with seeds.
6. Bake for 25–30 minutes until puffed and golden. Serve warm or at room temperature with tomato sauce.

Chef's tips

Grating the onion prevents big chunks that can make the pastry soggy. Rest the rolls 5 minutes after baking so the filling firms up.