ULTIMATE SAUSAGE ROLLS

Makes 20-24 (See opposite)

2 ready-rolled puff pastry sheets,

thawed

1 egg yolk whisked with 20ml

water, for glaze

40g sesame seeds (optional)

Filling

250g beef sausage mince 250g beef mince

60g soft ricotta 1 small onion, coarsely grated 40g carrot, finely grated

50g celery, coarsely grated 1 garlic clove, crushed

2 tsp chutney

2 tsp soy sauce

3 tsp barbecue sauce

3 tsp tomato sauce

40g fresh breadcrumbs

½ tsp sea salt

1. Preheat oven to 200°C. Line two large baking trays with baking paper.

2. To make the filling, in a large bowl, use a large metal spoon or your hands to mix all filling ingredients together, making sure that mixture is very well combined. Set aside.

3. To assemble for baking, cut each pastry sheet in half lengthways and brush down one long edge of each piece with some egg wash.

4. Divide filling into four equal amounts. Use your hands to form each portion into a sausage shape long enough to fit pieces of pastry, then place along longer dry edge of each.

5. Roll up pastry from dry edge to wet and seal, then position rolls so they are seam-side down on trays. Cut each long roll into five or six pieces. Prick each piece twice with a fork or point of a sharp knife. 6. Brush with egg wash and sprinkle on sesame seeds (if using).

7. Bake for 15 minutes, or until puffed and golden brown. >