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Ingredients
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2 x 375g packets Careme All Butter Puff Pastry, (see note) thawed
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1 egg, lightly beaten, for eggwash
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2 tablespoons sesame seeds
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Tomato sauce, to serve
Sausage filling
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2 tablespoons olive oil
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1 red onion, finely chopped
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75g (1 cup) panko (Japanese) breadcrumbs (see Notes)
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450g minced beef
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450g minced pork
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1/2 teaspoon dried chilli flakes
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70g (1/4 cup) tomato paste
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1 tablespoon red wine vinegar
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1 tablespoon Worcestershire sauce
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1 tablespoon Dijon mustard
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2 rashers middle-cut rindless bacon, finely chopped
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2 eggs
Method
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1To make filling, heat oil in a frying pan over medium heat. Add onion and 1 teaspoon salt, and cook, stirring, for 8 minutes or until soft. Cool for 5 minutes.
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2Using your hands, combine onion and remaining filling ingredients in a bowl.
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3Preheat oven to 190C fan-forced. Cut each roll of pastry in half widthwise. Using a rolling pin, roll each piece out on a lightly floured sheet of baking paper to 22cm x 26cm. Lightly prick pastry with a fork, then brush with eggwash. Place one-quarter of filling along long edge, leaving a 3cm border, then roll up to enclose filling. Repeat with remaining pastry, filling and eggwash to make 4 rolls. Place rolls on a tray lined with baking paper and freeze for 10 minutes to firm. Reserve eggwash.
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4Trim 5mm from both ends of each roll, brush with eggwash, then scatter with sesame seeds. Using a finely serrated knife, cut each roll into 6 and place on 2 oven trays lined with baking paper.
Source: taste.com.au
