Ingredients
500g beef sausage mince
or skinned sausages
1 carrot
grated
1 small potato
grated
10 cm leek
finely diced
1 slice grainy bread
grated
½ tsp curry powder
½ tsp worcestershire sauce
1 tbsp tomato sauce
to taste pinch pepper
1 large egg
for the mixture
3 frozen puff pastry
defrosted
as needed splash egg wash or milk
to brush rolls
Allergy Advice
Contains Dairy
Contains Eggs
Contains Fish
Contains Gluten
Equipment
- 1 Oven
- 1 Baking tray
- 1 Mixing bowl
- 1 Fork
- 1 Pastry brush
- 1 Grater
- 1 Knife
Instructions
- Take puff pastry out of freezer and allow to defrost whilst preparation takes place.
- Preheat oven to 200C.
- Mix all ingredients (except the puff pastry) with a fork and make sure they are well combined.
- Place the meat onto a pastry sheet about 3cm from edge in logs of about 3cm circumference, allowing some extra at the ends to ensure meat goes all the way through.
- Roll edge of pastry over meat and then roll until completely covering meat with a 1cm overlap.
- Cut and place with overlap underneath on a greased tray.
- Prick with a fork to allow hot air to vent and brush with egg wash or milk.
- Bake for 30-35 minutes until completely cooked and browned on top.
Notes
Tip
Prick the pastry to prevent it from puffing unevenly.
Tip
Ensure the seam (overlap) is on the bottom so they don't open while baking.
Variation
Make them into mini sausage rolls for parties.
Variation
Serve cold for school lunches.
Storage
Can be served hot or cold. Store in an airtight container in the refrigerator.
