'Garlic Bread' Sausage Rolls
September 04, 2020
"From our weekday newspaper The West Australian."
- Serving Size: 1 (36 g)
- Calories 147.7
- Total Fat - 9.1 g
- Saturated Fat - 2.1 g
- Cholesterol - 3.6 mg
- Sodium - 92.4 mg
- Total Carbohydrate - 15.4 g
- Dietary Fiber - 0.7 g
- Sugars - 4.8 g
- Protein - 1.7 g
- Calcium - 7.4 mg
- Iron - 0.7 mg
- Vitamin C - 1.4 mg
- Thiamin - 0.1 mg
Preheat oven to 200C/180C fan forced.
Lightly grease 2 large baking trays.
Combine both minces, onion, breadcrumbs, tomato sauce and Worcestershire sauce in a large bowl and season and then use clean hands to thoroughly combine and then divide mixture into 6 equal portions.
Place a sheet of pastry on a work surface and cut in half.
Arrange 1 portion of the filling along 1 long side of the halved pastry sheet, about 3cm in from the edge. Roll to enclose and place, seam side down, on 1 of the prepared trays.
Repeat with the remaining pastry and filling to make 6 long rolls, spacing them evenly on the trays.
Use a small sharp knife to score each roll deeply, without cutting all the way through, into 8 portions.
Combine the butter, garlic and parsley in a bowl and using a pastry brush to brush some of the butter mixture into each cut, pulling pieces gently apart with your fingers but do not break them into individual pieces.
Brush the remaining butter all over the rolls and bake for 25-30 minutes or until golden brown.
Separate the portions and serve while still warm or serve them as you would garlic bread and let everyone pull their serve of the roll.
Tips & Variations
No special items needed.