30g (1oz) butter
1 medium onion, chopped finely
salt and ground black pepper
3 sheets ready-rolled butter puff pastry
2 tablespoons milk
NOTE: This recipe makes 18 rolls. Make "stale" breadcrumbs by processing one- or two-day-old bread. This recipe can be made a day ahead.
Preheat the oven to moderately hot (200°C/180°C fan-forced). Line 2 oven trays with baking paper.
Heat butter in a large frying pan. Add the onion and carrot; cook, stirring, for about 5 minutes or until onion softens. Combine the onion mixture, tomato sauce, parsley, sausage mince, beef mince, breadcrumbs, salt and pepper in a large bowl; mix well.
Stand separated pastry sheets on kitchen bench for 5 minutes or until partially thawed.
Place a sheet of pastry on a board, cut in half. Place one sixth of the mince mixture along the centre of the pastry. Roll pastry to enclose the mince mixture, cut into 3 pieces. Repeat with remaining pastry and mince mixture. Place sausage rolls on prepared trays. Brush with milk.
Bake, uncovered, in a moderately hot oven for about 15 minutes or until browned lightly.
Suitable to freeze. Not suitable to microwave.
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