Sausage rolls

MAKES 72 PREP AND COOK TIME 35 MINUTES

1 medium (150g) onion, chopped finely

½ cup (35g) stale breadcrumbs (see Test Kitchen tips, opposite page)

500g sausage mince

500g minced beef

1 egg

1 tablespoon tomato paste

1 tablespoon barbecue sauce 2 tablespoons finely chopped fresh flat-leaf parsley

6 sheets puff pastry

1 egg, extra, beaten lightly 2 tablespoons sesame seeds

1 Preheat oven to 220°C (200°C fanforced). 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 Test Kitchen 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 for 25 minutes or until golden.

Uncooked and cooked sausage rolls suitable to freeze. Not suitable to microwave.