These sausage roll are not only simple to make they are delicious!

All you need is a roll of puff pastry, some excellent quality cocktail sausages, an egg, and some poppy and sesame seeds.

Defrost the puff pasty, lay it out flat, and cut into 12 equal rectangles. You can use the small sausages as a size guide.

Wrap the pastry around the sausage and seal the two edges by pressing together. This becomes the base of your sausage rolls.

Place the rolls on a baking tray and set aside.

Crack an egg into a small bowl and whisk to combine.

Brush the pastry with egg, and then sprinkle over poppy and sesame seeds. Bake in a 190 degree oven for 12 mins.

Remove from the oven and brush with remaining egg mixture to ensure a deep dark colour.

Bake for another 12 mins or until the pastry is dark and flaky and the sausages are cooked though.

This recipe relies on a flavourful mince base.

Get that right and you can make all sorts of creative dinners, lunches or snacks!

For instance: Meatballs, San Choy Bow, pizza, bolognaise, a Thai larb salad, dumplings or spring rolls.

Makes 12 sausage rolls

Ingredients

THE BASE
500g pork mince
A small onion – finely diced or grated
1 carrot – finely grated
1 small zucchini – finely grated
2 large mushrooms – grated
5 cloves garlic – crushed
Handful fresh dill, chopped
Handful fresh parsley, chopped
3 tbsp Worcestershire sauce
1 egg, lightly beaten
Salt & pepper
1 pack Crème puff pastry, defrosted and cut into 12 rectangles
1 extra egg
Your favourite chutney

THE SALAD
Rocket
Olive oil
Juice ¼ lemon
Salt & pepper

Method

Preheat oven to 180°C.

In a mixing bowl, combine pork, veggies, garlic, herbs, spices, a good grinding of salt and pepper, Worcestershire sauce, and 1 egg.

Lay pastry sheets on clean surface. Divide the mix evenly between the pastry rectangles.

Bush egg wash along one side of pastry, and roll to create a seal. Tuck the ends in slightly and use a fork to make prick marks on the tops.

Pop them on a baking tray, seam side down, and brush the tops with egg wash.

Place in oven and cook for about 30 minutes, or until golden brown and cooked through.

Combine olive oil and lemon juice, toss through rocket leaves to serve with your favourite chutney, sauce or a good chilli jam.