sausage roll snacks.
Almost on par with a Gregg's sausage roll.
Makes 10 small or 6 big.
400g sausage meat (NOT sausages)
Pack of Jus-Rol puff pastry (or supermarket equivalent)
1 egg (yolk only)
Splash of milk
Pinch of plain flour
Preheat the oven to 180C/160C fan
Put the sausage meat into a bowl and add breadcrumbs, mixed herbs and season with salt and pepper. Use your hands to mix it all up.
Roll out the puff pastry on a lightly floured surface. Use a rolling pin to stretch it both height and width-ways.
Divide the pastry into two horizontally using a sharp knife.
Roll out both sections so they're an even size.
Take small handfuls of the sausage meat and roll with your hands into a thin sausage shape. Place along the top of one of the pastry strips and continue until the whole length is filled.
Continue this with the other strip until all the sausage meat has gone.
Use a pastry brush or spatula to wipe some milk on the opposite side of the pastry to where the sausage meat is. Repeat on the other strip.
Starting from the sausage meat side, roll the pastry towards you and seal with the milk end. Pinch the ends of the pastry to enclose the sausage meat.
Cut with a sharp knife into preferred roll sizing.
Put onto a tray lined with baking paper and use the pastry brush to wipe egg over the top of each one.
Use the knife to groove two lines into each roll and add to the oven for 25 minutes or until golden brown.
The sausage rolls can be frozen if required.