Ingredients
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2 sheets frozen reduced-fat puff pastry, partially thawed
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1 egg, lightly beaten
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16 (500g) extra lean beef chipolata sausages
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2 teaspoons olive oil
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1 small brown onion, finely chopped
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2 garlic cloves, crushed
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410g can finely chopped tomatoes
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1 tablespoon Worcestershire sauce
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1 teaspoon dijon mustard
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1 teaspoon caster sugar
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1 tablespoon traditional gravy powder
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Mixed salad leaves, to serve
Method
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1Preheat oven to 200°C/180°C fan-forced. Line a large baking tray with baking paper.
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2Cut each pastry sheet into 9 squares. Place 1 square on a flat surface. Brush 1 edge with egg. Top with 1 sausage. Roll up pastry to enclose sausage, with egg-brushed edge on top. Press to secure. Place, seam-side down, on prepared tray. Repeat with remaining pastry, egg and sausages. Discard any remaining pastry. Brush tops with egg. Prick with a fork. Season with pepper.
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3Bake for 20 to 25 minutes or until sausages are cooked and pastry is golden.
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4Meanwhile, heat oil in a medium saucepan over medium heat. Add onion. Cook, stirring occasionally, for 5 minutes or until soft. Add garlic. Cook, stirring, for 2 minutes or until fragrant. Add tomato, sauce, mustard, sugar and gravy powder. Bring to the boil, stirring occasionally. Reduce heat to low. Simmer for 10 minutes or until slightly thickened.
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5Serve sausage rolls with sauce and salad leaves.
Source: taste.com.au
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