3 sheets of ready rolled puff pastry
400g sausage mince
200g pork mince
1 small onion, finely chopped
2 tablespoons tomato sauce
2 tablespoons barbecue sauce
2 tablespoons fresh breadcrumbs
1 tablespoon flat-leaf parsley, finely chopped
salt and pepper
milk, for brushing
Preheat oven to 200°C. Thaw 3 sheets of ready rolled puff pastry.
Place sausage mince, pork mince, onion, tomato sauce, barbecue sauce, breadcrumbs, parsley, salt
and pepper in a bowl. Mix and lay a sheet of pastry on a flat surface. Cut sheet in half.
Spoon mince mixture down the centre of pastry half. Fold pastry over filling, overlapping the
edges and placing the join underneath, to enclose. Cut into 4 short pieces. Place on a baking tray
lined with baking paper. Repeat with remaining pastry.
Brush tops of sausage rolls with a little milk. Bake for 30 minutes or until golden.
Recipe courtesy taste.com.au