Sausage Rolls

Make your own flakey sausage rolls with this low fat recipe that uses chicken and pork mince rather than preservative-laden sausage mince. This recipe is great for children’s birthday parties or to take on a picnic – adults usually love them as much as the kids.

Ingredients

• 4 sheets ready rolled puff pastry
• 2 carrots peeled cut into chunks
• 1 onion medium peeled quartered
• 1/2 cup Italian flat-leaf parsley fresh
• 500 g chicken mince
• 500 g pork mince
• 1/2 tsp salt
• 1/4 tsp white pepper
• 1 egg lightly beaten

• Method

• STEP 1Preheat oven to 180°C (160°C fan-forced). Line two baking trays with baking paper.
• STEP 2Place pastry sheets on bench to defrost. Place carrots, onion and parsley in a food processor and pulse until finely chopped.
• STEP 3Add mince, salt and pepper and puree until smooth. I did this in batches, combined all ingredients in a large bowl and did the final mixing with (clean) hands.
• STEP 4Divide the mince mixture into eight equal portions.
• STEP 5Slice each sheet of pastry in half. Place a portion of mince on the middle of the long-edge of the pastry and pat the mince into a long sausage shape.
• STEP 6Brush the sides of the pastry with egg, peel the pastry away from the plastic backing and fold the bottom edge over the mince and then roll it over to seal. Do this as firmly as possible so the pastry is tight and neat — makes for better presentation.
• STEP 7Brush the top of the pastry with egg and then cut each roll cross-ways into about 8 small rolls.
• STEP 8Place rolls on prepared trays about 2cm apart. Bake for 20 minutes until pastry is puffy and golden and the mince is cooked through.

• Notes

  These are great for parties, make them the day before, cool, store overnight in the fridge and then reheat before serving.
  You can turn these into fancy pants sausage rolls to be served as canapés at a dinner party by simply slicing them up into smaller portions.