French onion sausage rolls

 

Ingredients:

• 1 kg (2.2 pounds) pork mince
• 35 g (1.2 ounces) salt-reduced French onion soup mix
• 1 tablespoon tomato ketchup
• 2 tablespoons Worcestershire sauce
• 2 tablespoons Dijon mustard
• 3 sheets puff pastry, thawed
• 1 egg
• 1 tablespoon milk

Instructions:

1. Preheat oven to 200°C (400°F).
2. In a large bowl, combine the pork mince, soup mix, ketchup, Worcestershire sauce, and mustard. Season well with pepper.
3. Cut each sheet of pastry in half. Place a portion of the meat mixture down the length of each half in a log shape.
4. Mix the egg and milk in a small bowl. Brush the egg wash along the length of the pastry on one side of the meat mixture.
5. Roll up the pastry and press to seal. Brush the top of each roll with egg wash.
6. Use a small serrated knife to cut each log into 6 or 8 small pieces. Transfer to a baking sheet lined with parchment paper.
7. Bake for 20-25 minutes, or until the sausage rolls are golden brown and cooked through.

Notes:

• Serve with tomato sauce, tomato chutney, or a cranberry/tomato sauce combination for a festive twist.
• For extra flaky sausage rolls, chill the pastry rolls in the freezer for 30 minutes before baking.
• To test if the sausage rolls are cooked through, insert a skewer into the center of one of the rolls. The skewer should come out hot and the meat should be cooked through with no pink remaining.

Enjoy!