Pork & Veal Sausage Rolls
Recipe: #31311
January 19, 2019
Categories: Snacks, Eggs, Onions Australian, Game/Sports Day, Potluck, Oven Bake, more
"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."
Ingredients
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 by Step Method
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
No special items needed.