Chef’s Corner
Sausage Rolls 1kg pork mince 1 tablespoon olive oil 1 large brown onion, grated 1 large carrot, grated 1 ½ tablespoons dried Italian herb mix 1 cup panko breadcrumbs 3 eggs 3 sheets frozen ready-rolled puff pastry,
partially thawed (see tip) 1 tablespoon sesame seeds tomato sauce, to serve
1. Preheat oven to 200°C fan-forced. Grease 2 large baking trays lined with baking paper. 2. Combine oil and onion in a microwave-safe bowl. Cover with a sheet of damp paper towel. Microwave for 2 minutes on High/100%. Set aside to cool for 10 minutes. 3. Combine pork mince, carrot, dried herbs, breadcrumbs, 2 eggs and cooled onion mixture in a large bowl. Season with salt and pepper. Using clean hands, mix thoroughly until well combined. Divide pork mixture into 6 equal portions. 4. Whisk the remaining egg with a fork. Lay pastry sheets onto a work surface and cut each in half. 5. Using one portion of pork mixture, spread into a long sausage shape along the long edge of one halved pastry sheet. Brush the opposite long edge with beaten egg. Roll up pastry to enclose the pork mixture, pressing the edges together to seal. Repeat using remaining pork and pastry. 6. Brush sausage rolls with beaten egg. Sprinkle with sesame seeds and cut each into 6. Place sausage rolls, seam-side down with a little space between each one, onto the prepared trays. 7. Bake for 38-40 minutes, swapping the trays in the oven after 25 minutes, or until golden and puffed. Serve with tomato sauce. It’s easier to work with pastry when its partially thawed, just make sure it’s completely thawed before you start cooking. The sausage rolls freeze well, cooked or uncooked in airtight containers or bags, for up to 3 months.
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