When I was growing up in England we always made sausage rolls for Christmas and other celebrations. With bought puff pastry, they’re quick to make and everyone likes them. Today I was asked to take a plate to a Melbourne Cup lunch, so I made one large sausage roll and arranged four whole hard-boiled eggs in the middle of the sausage meat and served it at room temperature, with tomato chutney.
3-4 sheets of purchased puff pastry, thawed
1 egg, beaten
sesame seeds (optional)
750g pork mince
2 cups breadcrumbs, made in the food processor using day old bread
1 small onion, peeled and finely chopped in the food processor
3 tsp dried mixed herbs
1 tsp salt
freshly ground black pepper
plain flour for rolling
Preheat oven to 180°C. Mix all ingredients for filling. Cut pastry down the middle into two long rectangles. Form filling into sausages by taking a handful and rolling on a floured surface. Each sausage should be about 2cm in diameter and the length of a piece of pastry. Place a sausage on each piece of pastry, dampen the long edge with water, seal with a fork, then cut into desired length – if you make them about 4cm long you will get 6 from each rectangle. Place on trays lined with baking paper. Brush with beaten egg, sprinkle if liked with sesame seeds, then bake for 25 minutes or until nicely browned. Cool a bit on a cake rack, then serve while still warm with tomato sauce (ketchup) for dipping. If liked you can bake them ahead until they are almost ready, then cool and keep in the fridge (for up to 2 days) or freezer (for up to 2 months) until needed. They will only need to be heated up for a few minutes in a hot oven to serve.
Makes about 36 or so, depending on size
Note: puff pastry sheets in Australia are 25cm square. If preferred you can buy puff pastry in a block and roll it out yourself.