SAUCY UPDATE TO FAVE ROLLS

BEST-EVER AUSSIE SAUSAGE ROLLS

Jazz up these Australian beef and pork sausage rolls with creamy kewpie mayo and barbecue dipping sauce.

INGREDIENTS

400g sausage mince

300g beef mince

1 brown onion, coarsely grated

1 carrot, peeled, coarsely grated

2 garlic cloves, crushed

35g (1/2 cup) fresh breadcrumbs

1/4 cup chopped fresh continental parsley

2 eggs

3 sheets frozen puff pastry, just thawed

1 tsp sea salt flakes

Kewpie mayonnaise, to serve Barbecue sauce, to serve

Fresh coriander sprigs, to serve

METHOD

Step 1:

Combine the sausage and beef mince, onion, carrot, garlic, breadcrumbs, parsley and 1 egg in a bowl. Season. Mix until well combined (the mixture will be sticky).

Step 2:

Preheat oven to 200C/180C fan forced. Line 2 baking trays with baking paper. Lightly whisk the remaining egg in a bowl.

Step 3:

Cut the pastry sheets in half. Place one-sixth of the mince mixture along centre of each piece of pastry. Brush 1 long edge with egg. Fold pastry over to enclose the filling, pressing to seal. Cut each roll into thirds.

Step 4:

Place the sausage rolls, seam side down, on the prepared trays. Brush the pastry with egg. Use a small sharp knife to pierce the tops a few times to allow steam to escape. Sprinkle with sea salt. Bake for 35 minutes or until cooked and golden.

Step 5:

Drizzle the sausage rolls with mayonnaise and then barbecue sauce. Scatter with coriander sprigs to serve.