Sausage rolls

Ingredients

• 20 g butter
• 1 small brown onion, finely chopped
• 2 garlic cloves, finely chopped
• 500 g sausage mince (see Note)
• 1 tbsp finely chopped rosemary leaves
• Salt and black pepper
• 1 egg yolk
• 3 all-butter puff pastry sheets, halved
• 1 egg, lightly whisked, for brushing
• 1 tbsp mixed sesame seeds

Makes 36 cocktail-sized rolls

Instructions

1. Preheat the oven to 180˚C (fan-forced). Line two baking trays with baking paper. Melt the butter in a medium frying pan. Add the onion and garlic and cook, stirring, until softened. Remove from the heat.
2. In a large bowl, combine the sausage mince with the cooked onion and garlic, rosemary, a generous pinch of salt and black pepper and the egg yolk. Mix well to combine.
3. Lay out the puff pastry – you should have six equal sized rectangles. Divide the sausage roll filling into six even logs and place in the centre of each pastry rectangle. Roll each pastry on the wide-edge, to close and enfold the sausage rolls. Cut each individual roll into 6 pieces (you should have 36 individual sausage rolls). Transfer the sausage rolls to the lined baking trays, brush with beaten egg and sprinkle with sesame seeds.
4. Bake the sausage rolls for 20-30 minutes, or until golden. Remove from the oven and allow to cool, then serve.

Notes

• You can buy sausage mince from some butchers, alternatively you can also substitute with equal quantities of beef and pork mince.
• An easy way to make sure that you get an equal amount of filling mixture in each sausage roll is to pipe it down the length of the pastry, using a piping bag fitted with a 2 cm plain nozzle.

Photography by Jiwon Kim.

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