2slicesbread Use thick slice bread. Grate or grind up
750gsausage mincepreferably from a quality butcher
1eaoniongrated
1/2tspmixed herbs
4eapuff pastrysheets, thawed
Glaze
1eaegg yolk
1tbswater
Instructions
Place bread, meat, onion, mixed herbs, salt and pepper and mix well.
For each thawed pastry sheet fold in half and cut along the crease to form 2 pastry pieces.
Fill a large piping bag with the mixture or roll a sausage shape that will fit the length of each pastry half and allow you to roll it into a sausage shape.Seal the sausage roll with a little water and overlap. This will be the bottom of your sausage roll.
Cut rolls into 4 equal pieces taking care not to cut all the way to the bottom.Place the sausage rolls onto the baking tray.
Glaze
Prior to cooking brush the sausage with combined extra water and egg-yolk.
Cooking
Bake at 220C for 5 minutes thenReduce heat to 180C°C bake for a further 10 minutes or until pale and golden brown.
Notes
Yum Try to avoid buying sausage mince from a supermarket. The sausage mince you will find in the supermarket tends to be high in additives and preservatives.A quality butcher will provide you with a more delicious sausage mince that gives you the beautiful flavour of real sausage rolls.