Ingredients
Method
- Preheat oven to 180°C (355°F).
- Put the mince, garlic, onion, tomato sauce, 2 eggs, Parmesan and breadcrumbs in a large bowl. Add a good pinch of salt and a few grinds of black pepper and mix to combine. I think your hands are the best tools for this job, so get in there and squish away
- Cut each pastry sheet in half horizontally.
- Place a line of the meat mixture onto the pastry, about 2.5cm (1inch) thick, along the end closest to you. Make sure it is even all the way along and goes right to the edges. Now roll it like a log, so the meat is enclosed in the pastry. When you’re almost at the other end, dip a pastry brush into the egg wash and brush along the end. Now completely roll up your sausage roll, pressing at the end to seal. You will now have a long roll.
- Repeat with all the pastry and mince mixture.
- Using a sharp knife, cut 4cm (1½ inch) lengths (or thereabouts) to make little bite size sausage rolls. Place on a baking paper lined oven tray. Brush with a little more egg wash.
- Bake for 40 minutes, or until pastry is golden.
Notes
Tip: These are so good you may as well make more than you need and freeze. After you’ve rolled and cut the sausage rolls, lay on a tray and freeze in a single layer. Once frozen, you can tip them into freezer bags or containers and keep for at least 3 months. You can put these straight into the oven frozen, they’ll take about an hour to cook. Don’t forget to brush them with a little egg wash first to get them all nice and golden