Prep/cook time: 60 minutes 

Serves: 2 packets of pastry makes 20 small or 12 mid-size sausage rolls 

Can freeze for up to 3 months un-baked. Bake from frozen, add 5 minutes to cooking time. 

Ingredients:

• 2 (375g packets) Carême All Butter Puff Pastry, defrosted and halved 
• 500g Beef Mince (not lean) 
• ½ Cup Caramelised Onions
• 2 Garlic Cloves, Crushed 
• 1 Cup Fresh Breadcrumbs, (made from day old bread)
• 2 Tbsp Fresh Continental Parsley, Finely Chopped 
• 1 Egg, Lightly Whisked 
  
• 1 Tbsp Poppy Seeds
• 1 Tbsp Sesame seeds 
• Tomato relish, to serve. 
• Sea Salt
• Black Pepper

 Method:

1. Preheat oven to 200°C fan-forced (200°C conventional) and line two large baking trays with baking paper. 
   
   
2. Combine the beef mince, caramelised onion, breadcrumbs, garlic, and parsley in a large bowl and season well. Mix gently with your hands until just combined (making sure you don’t work the mixture too much). 
   
   
3. Divide the beef mixture into 4 and spoon 1/4 of the mixture down the middle of each pastry piece. Roll the pastry over to enclose the filling. Cut each roll into three pieces and place rolls, seam-side down, onto lined baking trays. Brush the pastry with egg and sprinkle the tops with poppy and sesame seeds.  
   
   
4. Place into the oven and bake for 30-35 minutes until the pastry is golden and the meat is cooked through.
   
   
5. Serve warm with tomato relish.  

 This recipe was supplied by Careme Pastry.