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Sausage Rolls

Sausage Rolls recipe, brought to you by MiNDFOOD.

Sausage Rolls

Makes 20

2 slices white bread

500g chicken mince

3 green onions, thinly sliced

1 small carrot, peeled and grated

2 tsp dijon mustard

½ cup flat-leaf parsley leaves, roughly chopped (optional)

salt and pepper, to season

2 sheets frozen ready-roll

puff pastry, partially thawed

1 egg, whisked

1 tbsp toasted sesame seeds

tomato sauce, to serve

1 Preheat oven to 200C. Line a large baking tray with baking paper.

2 Put bread in a small bowl and cover with warm water. Stand for 5 minutes. Drain and squeeze as much water as possible from bread. Put bread in a large bowl. Add mince, onion, carrot, mustard and parsley (optional). Season with salt and pepper. Stir until well combined.

3 Put 1 sheet of pastry on a flat surface. Cut in half. Put a quarter of the mince mixture along the long edge of pastry. Brush opposite edge with water. 
Roll pastry, enclosing mince filling. 
Cut 5 sausage rolls from pastry roll. 
Make remaining sausage rolls.

4 Put sausage rolls on prepared baking tray. Score 3 lines on each roll. Brush with egg wash and sprinkle with toasted sesame seeds. Bake for 15 minutes or until pastry is crisp and golden. Transfer sausage rolls to a wire rack to prevent the base of the rolls becoming soggy. Serve with tomato sauce.

Note: the bread is necessary because it absorbs cooking juices and stops the sausage rolls from shrinking.

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