Homemade sausage rolls
1 medium, finely chopped
Lean Pork Mince (10% fat), raw
160 g, fresh
5 g, seeds, ground (optional)
1 sprig(s), chopped
Ready Rolled Puff Pastry Sheets
200 g, (mixed salad leaves), tossed with fat-free dressing
1 pinch, and freshly ground black pepper
- Preheat the oven to 220ºC, fan 200ºC, gas mark 7. Line a large baking tray with baking paper.
- Combine the onion, mince, breadcrumbs, fennel seeds, thyme and 3 tbsp milk in a bowl. Season well with salt and pepper. Mix with clean hands until well combined.
- Cut the pastry sheet in half. Cut each half into 3, making 6 rectangles per sheet. Use a rolling pin to roll each rectangle of pastry widthwise, an extra 1.5cm. Repeat with remaining pastry. Brush the borders of the pastry with the remaining milk. Shape sausage meat into logs and place on the edge of each pastry rectangle. Carefully roll up. Seal the ends well to stop meat escaping. Place rolls seam-side down on the baking tray. Brush pastry tops with a little more milk.
- Bake for 30-35 minutes, rotating the tray, or until golden brown and crisp underneath. Serve warm with a green salad.