Basic sausage rolls

It's a long way to the shop..

Layers of goodness.


You can’t go wrong with this classic recipe. Whip up a batch of this tasty sausage rolls for lunch or dinner with the family. All you need is a generous dollop of tomato sauce

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1.Preheat oven to 220°C. Line oven trays with baking paper.
2.Combine onion, breadcrumbs, sausage mince and beef, egg, paste, sauce and parsley in a large bowl.
3.Cut pastry sheets in half lengthways. Place equal amounts of filling mixture lengthways along centre of each pastry piece (see tips); roll each pastry piece, from one wide edge, to enclose filling. Cut each roll into six pieces; place rolls, seam-side down, on trays. Brush with extra egg, sprinkle with sesame seeds.
4.Bake rolls for 25 minutes or until golden and puffed. Serve sausage rolls hot with tomato sauce or chutney, if you like.

To make stale breadcrumbs, use 2-3 day old bread and process in batches. An easy way to make sure that you get an equal amount of filling mixture in each sausage roll is to pipe it down the length of the pastry, using a piping bag fitted with a 2cm plain tube. Uncooked sausage rolls keep well in the freezer for up to 3 months. Allow an extra 5 minutes when baking from frozen.


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