Easy sausage rolls
extra lean pork sausage
500 g, (7 sausages)
reduced-fat puff pastry
1¾ individual, (Use 2 sheets) just thawed
1 medium, lightly beaten
- Preheat oven to 200°C. Line a large baking tray with baking paper. Cut pastry sheets into quarters to give 8 even-sized squares.
- Place a sausage in the centre of each pastry square. Brush edges of pastry with a little egg. Roll pastry to enclose sausages. Trim any excess pastry at the ends. Arrange rolls, seam-side-down, on prepared tray. Brush with egg and sprinkle with sesame seeds.
- Bake for 12–15 minutes or until pastry is golden brown and sausages are cooked through. Cool slightly. Using a serrated knife, cut each sausage roll into 3 pieces. Serve warm.