A newly written baked sausage-roll version with barbecue sauce in the filling.
New cookbook version · Makes 12 pieces
Written to complete the family collection. This is a new version, not a recovered record of the original cook.
Ingredients
- 500 g sausage mince
- 1 small onion, finely grated
- ½ cup breadcrumbs
- 2 tbsp barbecue sauce
- 1 tsp Worcestershire sauce
- 2 sheets puff pastry, thawed
- 1 egg, beaten
- Sesame seeds, optional
Method
- Heat oven to 200°C fan-forced. Line a tray.
- Mix mince, onion, breadcrumbs, barbecue sauce and Worcestershire.
- Cut pastry sheets in half. Divide filling into four logs along one edge of each pastry strip.
- Brush the opposite edges with egg, roll up and place seam-side down. Cut each log into three pieces.
- Brush tops with egg and add optional sesame. Bake for 25–30 minutes until pastry is golden and filling reaches at least 71°C. Rest 5 minutes.