Beef Sausage rolls

Simple and quick. This recipe is a good one.
Practice cutting up the onion and parsley into a fine dice. For the onion, cut off the leaves leaving a nice flat surface, then cut in half. Peel off the skin and dice up using the 2 cut method.
You could also use other meats, instead of beef.
Using the egg wash sticks the pastry together and glazes the outside of the pastry to golden brown.

Beef Sausage Rolls

Equipment

Sharp knife

Wooden chopping board

2 Bowls

Wooden spoon

Measuring cup

Whisk

Basting brush

Oven tray

Ingredients

Beef mince (or spinach if vegetarian), 1 ramekin

Onion, ½, diced finely

Breadcrumbs, 1/3 cup

Egg, 1, whisked up

Tomato paste/sauce, 1 tsp

Seasoning (salt, pepper, herbs etc)

Flakey puff pastry, 1 sheet

Parsley, 1 tsp, chopped finely

Flour for rolling

Method

Oven on to 200⁰C

1.    Combine beef mince, diced onion, breadcrumbs, tomato paste, chopped parsley and whisked egg into a bowl and mix well with wooden spoon.

2.    Season and mix again.

3.    Sprinkle some flour on to the clean bench, divide the mince into half and roll out mince mix into 2 long sausages.

4.    Set out the sheet of puff pastry and cut in half.

5.    Roll the mince onto the middle of each pastry sheet and roll up the pastry, sealing the edge by brushing with egg/water mixture.

6.    Brush more egg/water mix over the sausage roll.

7.    Cut the sausage rolls into 10cm lengths.

8.    Place on baking paper on the oven tray and bake for 15-20 minutes or until golden.

9.    Serve with a small amount of tomato sauce.