Ingredients

Instructions

  1. Pre-heat your oven to 220c.
  2. Lay all the sheets of pastry out on your counter top.
  3. In Australia, this pastry comes interleaved with plastic, which I still leave on at this stage.
  4. Mix together the meat, breadcrumbs, onion, parsley, milk and salt and pepper.
  5. The mixture will be quite sloppy-this keeps the sausage rolls moist.
  6. Whisk the egg and 2 tablespoons of milk together in a small bowl.
  7. Fill a large piping bag (no nozzle) with the mix and squeeze out a long line of mix down the long edge of the pastry-about 1/2 an inch in from that edge.
  8. Roll up, peeling the plastic away as you roll.
  9. Seal the inner edge with a little of the egg mix.
  10. Cut each of these rolls in half.
  11. I like to make an indent with a sharp knife in the middle of each of these smaller rolls to make them easier to eat.
  12. Prick each roll a couple of times with a fork.
  13. Repeat this until all the pastry and mix is used.
  14. Brush the tops of the rolls with the egg mix.
  15. Place in the oven and cook for 5 minutes.
  16. Reduce the heat to 200c and cook for a further 20 minutes.
  17. Remove to a tray to cool a little before serving them with ketchup or (my favourite) BBQ sauce.