A twist to the traditional sausage roll.
Ingredients
1 x kg sausage mince
1 x bunch parsley
1 x Onion
Pepper and salt
Puff pastry sheets
2 x pieces of bread
Method
Preheat oven to 220 degrees.
Thaw out pastry as per instructions on packet.
Grate onion and squeeze out excess moisture.
Soak break in water and squeeze out excess moisture.
Beat egg and leave to the side for glazing.
Mix mince, parsley, onion, salt and pepper together.
Spread mince mixture across sheet of pastry. Not too thick - about 1cm in height.
To save getting your hands covered in mince mixture use two spoons.
When sheet is covered roll the pastry up from one end to the other.
Using a sharp knife cut into 2cm thick pieces.
Place onto baking tray lined with baking paper and cook in oven until golden.
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