Sausage Rolls

directions

1. 1

   grind the pork into a large bowl (or just buy pork mince). add onion, garlic, breadcrumbs, spices and seasoning. mix with a fork. divide in 2 and place each on a sheet of cling film the same length as your sheet of puff pastry. roll into a log and tighten by rolling up in the cling film. put the sausage logs in fridge for at least 10 mins.

2. 2

   divide the sheet of pastry into 2 and add a sausage log into each. measure how much pastry is needed by rolling one side onto the other, and trim the width as needed.

3. 3

   flatten each edge where the dough will overlap so the pastry isn't too thick there. brush one side with a bit of water so it can easily seal. roll the pastry over and seal.

4. 4

   put the rolls into the freezer for at least 10 mins and preheat the oven to 190°C. take out of the freezer, score the top of each roll, brush with egg wash, and cut each log into 8.

5. 5

   place on a tray lined with baking paper, sprinkle sesame seeds on top of each roll and bake at 190°C for 30 mins (until an internal temp of 70°C).