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Self-saucing Sausage Rolls Ingredients 250ml (1 cup) tomato ketchup 500g beef mince 1 brown onion, finely chopped 1 carrot, grated 3 cloves garlic, finely grated 35g (½ cup) panko breadcrumbs 2 eggs 20ml (1 tbsp) Worcestershire sauce ½ tsp dried mixed herbs ⅓ cup chopped parsley Sea salt and pepper, to season 375g sheet frozen puff pastry, thawed Method Step 1: Freeze the sauce Pour tomato ketchup into a silicone water bottle ice mould and freeze for at least four hours or until solid. Step 2: Prep the filling Combine mince, onion, carrot, garlic, breadcrumbs, 1 egg, worcestershire, mixed herbs and parsley in a large bowl and mix until very well combined. Season with salt and pepper. Divide mixture into 4 portions. Wrap each portion of mince evenly around a frozen stick of tomato sauce, shaping into a sealed log the length of the pastry sheet. Transfer to a tray lined with baking paper and place in the freezer for 30 minutes to 1 hour to firm up. Step 3: Assemble the rolls Preheat the oven to 210°C fan forced (410°F). Place a heavy based baking tray in the oven to preheat. Cut the pastry into 4 rectangles. Check each one will fully wrap around a mince log, with a little extra to seal. I make them quite long and then half them once they are cooked. Clean your bench and then beat the remaining egg. Place each mince log along the long edge of each of the pastry sheets. Brush the other side with some of the egg wash and then roll up to enclose pastry. You want to have a little gap between the meat and the end of the pastry to help it enclose. Transfer sausage rolls, seam side down to the baking tray, placing on a piece of baking paper. Brush the tops with the remaining egg wash. Step 4: Finish and serve Bake for 20-25 minutes, until the pastry is puffed and golden and the mince has reached an internal temperature of 70°C (160°F). Allow the sausage rolls to cool for 10 minutes, before cutting them up into halves or your desired portions and serve. *These can be purchased at Kitchen stores or online and come in a 5-hole mould.

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