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Add these to the kids lunch box or just enjoy as a tasty snack - sausage rolls are hard to beat!
1 onion, finely chopped
1 carrot, peeled and grated
¼ cup parsley, chopped
1 egg
2 tablespoons BBQ sauce
¼ teaspoon black pepper ground
6 sheets puff pastry
1 egg, beaten
Tomato sauce to serve
1 onion, finely chopped
1 carrot, peeled and grated
¼ cup parsley, chopped
1 egg
2 tablespoons BBQ sauce
¼ teaspoon black pepper ground
6 sheets puff pastry
1 egg, beaten
Tomato sauce to serve
In a large bowl mix together the minces, onion, carrot, parsley, egg, BBQ sauce and black pepper until well combined.
Place the mixture into a piping bag fitted with a large plain nozzle, if this is not available use a strong plastic bag and cut off one corner to act as a piping bag.
Cut each pastry sheet into 2 halves. Pipe the pork mixture along one edge of the pastry, brush the other edge with a little egg. Roll to enclose the filling, place on a baking tray fold side down. Repeat with remaining mixture and pastry.
Cut each roll in half and brush with beaten egg.
Bake the sausage rolls in the preheated oven 210⁰C for 20 minutes until puffed and golden. Cool on a wire rack.
Ideal served warm with tomato sauce or great to throw into the lunch boxes.
Add these to the kids lunch box or just enjoy as a tasty snack - sausage rolls are hard to beat!
800g lean New Zealand pork mince
1 onion, finely chopped
1 carrot, peeled and grated
¼ cup parsley, chopped
1 egg
2 tablespoons BBQ sauce
¼ teaspoon black pepper ground
6 sheets puff pastry
1 egg, beaten
Tomato sauce to serve
In a large bowl mix together the minces, onion, carrot, parsley, egg, BBQ sauce and black pepper until well combined.
Place the mixture into a piping bag fitted with a large plain nozzle, if this is not available use a strong plastic bag and cut off one corner to act as a piping bag.
Cut each pastry sheet into 2 halves. Pipe the pork mixture along one edge of the pastry, brush the other edge with a little egg. Roll to enclose the filling, place on a baking tray fold side down. Repeat with remaining mixture and pastry.
Cut each roll in half and brush with beaten egg.
Bake the sausage rolls in the preheated oven 210⁰C for 20 minutes until puffed and golden. Cool on a wire rack.
Ideal served warm with tomato sauce or great to throw into the lunch boxes.
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