This recipe first appeared in Food magazine.
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Ingredients
Method
1.Preheat the oven to 200°C. Mix the garlic paste and parsley together with 3 tablespoons of cold water.
2.Place the sausage meat in the bowl of a food processor, turn to high, pour in the garlic-parsley mix and season with the pepper. Process until well combined.
3.Place a sheet of the pastry on a board and cut it in half lengthways. Spread half of the sausage mixture along the length of each piece, leaving a 1cm edge at the top of the pastry, so you can roll and seal each sausage roll.
4.Tightly roll the pastry around the mix and brush the ends with the beaten egg to secure them. If you have any filling left over, repeat with some of the second sheet of pastry.
5.Cut each roll into 10 pieces and place them on a baking sheet.
6.Brush more egg all over the pastry and bake the rolls in the preheated oven for 25-35 minutes until the pastry is puffed and crisp.
Note
- Makes 20 mini sausage rolls. – These sausage rolls will keep for a month in the freezer. You can cook them frozen – just bake them in the oven for 10 minutes longer.
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