• 6 pre-rolled puff pastry sheets, halved.
• 1 kg ground sausage.
• 1 cup fresh breadcrumbs or 1 cup dried breadcrumbs.
• 1 medium onion, finely chopped.
• 2 tablespoons chopped parsley.
• 1⁄2 cup milk.
• salt and pepper.
• 1 egg.
• 2 tablespoons milk.
-Pre-heat your oven to 425°F (220°c).
-Lay all the sheets of pastry out on your counter top.
-In Australia, this pastry comes interleaved with plastic, which you still leave on at this stage.
-Mix together the meat, breadcrumbs, onion,,parsley, milk and salt and pepper.
-The mixture will be quite sloppy-this keeps the sausage rolls moist.
-Whisk the egg and 2 tbsps of milk together in a small bowl.
-Fill a large piping bag [no nozzle] with the mix and squeeze out a long line of mix down the long edge of the pastry-about 1/2 an inch in from that edge.
-Roll up, peeling the plastic away as you roll.
-Seal the inner edge with a little of the egg mix.
-Cut each of these rolls in half.
-I like to make an indent with a sharp knife in the middle of each of these smaller rolls to make them easier to eat.
-Prick each roll a couple of times with a fork.
-Repeat this until all the pastry and mix is used.
-Brush the tops of the rolls with the egg mix.
-Place in the oven and cook for 5minutes .
-Reduce the heat to 395°F (200°c) and cook for a further 20minutes.
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