Mike Jeffreys is joined by Sarah Boorer, Communications professional & CWA award-winning cook, to look at the world of baked goods, delicious treats and & easy recipes.

This week Sarah whips up Best-ever homemade sausage rolls

Ingredients (12)
 4 sheets ready rolled puff pastry
 1 tbsp milk
 1 egg
 500g veal mince (or beef mince)
 500g sausage mince
 1 small brown onion, finely chopped
 1 small red onion, finely chopped
 1 medium carrot, coarsely grated
 3 cloves garlic, crushed
 1/4 cup finely chopped fresh flat-leaf parsley
 1 1/2 tbsp tomato sauce
 1/4 cup (60ml) worcestershire sauce

Method
Step 1 – Preheat oven to 220C/200C fan-forced. Line 2 large baking trays with
baking paper. Thaw puff pastry.
Step 2 – Meanwhile, combine milk and egg in a small jug. Whisk well. Combine veal
mince, sausage mince, brown onion, red onion, carrot, garlic, parsley, tomato sauce
and Worcestershire sauce in a large bowl. Season with salt and pepper. Divide
mixture into 8.
Step 3 – Lay a sheet of pastry on a flat surface. Cut sheet in half horizontally. Spoon
1/8 of the mince mixture down along the long side of one pastry half, shaping mince
into a long sausage shape. Brush opposite long edge with a little egg mixture.
Step 4 – Roll up pastry to enclose filling, finishing seam side down. Brush top of log
with egg mixture. Cut into 6 short pieces. Place pieces, seam side down on
prepared tray, 2cm apart. Repeat with remaining mince mixture, pastry and
eggwash.
Step 5 Bake for 25-30 minutes or until golden and cooked through.

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