- 1 kg sausage mince
- 6 sheets of puff pastry
- 1 packet of Continental Chicken Noodle Soup Mix
- 1 egg, lightly beaten (for brushing pastry)
Mix the mince and soup mix together.
Place a long ‘sausage like’ amount down the centre of 1/2 a sheet of pastry.
Roll into a sausage roll and press pastry edges together. Cut into desired lengths.
Place on oven tray and brush pastry with egg. Bake at 220C until pastry is crispy.
Note. You can make any size or style of sausage roll. This recipe is also great as pinwheels!