Pork & Veal Sausage Rolls

4
Servings
15m
Prep Time
25m
Cook Time
40m
Ready In


"From our Saturday newspaper The Weekend West. Times are estimated. NOTE yields 8 sausage rolls with 2 being a serve with salad leaves as a light meal. Also our pastry sheets are approximately 22cm to 23cm square."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (409.3 g)
  • Calories 884.1
  • Total Fat - 54.1 g
  • Saturated Fat - 17.4 g
  • Cholesterol - 613.2 mg
  • Sodium - 642.3 mg
  • Total Carbohydrate - 35.5 g
  • Dietary Fiber - 1.5 g
  • Sugars - 8 g
  • Protein - 60 g
  • Calcium - 118.3 mg
  • Iron - 5.5 mg
  • Vitamin C - 2.6 mg
  • Thiamin - 0.8 mg

Step 1

Combine mince, sauce and half the beaten egg, coating mix and onion in a large bowl and season with salt and pepper and mix well.

Step 2

Half each pastry sheet and place a quarter of the mixture lengthways along the centre of pastry halves.

Step 3

Brush one long side of pastry with water and roll up to enclose and then cut in half and place on a oven tray lined with baking paper and brush rolls with remaining beaten egg and cook in a hot oven (200C) for 20 to 25 minutes, or until golden.

Step 4

Serve rolls with barbecue sauce and mixed salad.

Tips & Variations


No special items needed.

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