Best - ever homemade sausage rolls
INGREDIENTS
4 sheets ready rolled puff pastry
1 tablespoon milk
1 egg
500g veal mince, or beef mince
500g sausage mince
1 small brown onion, finely chopped commitment
1 small red onion, finely chopped
medium carrot, coarsely grated
3 cloves garlic, crushed
1/4 cup finely chopped fresh flat-leaf parsley
11/2 tablespoons tomato sauce
1/4 cup (60ml) Worcestershire sauce
METHOD
Step 1 Preheat oven to 220/200C fan-forced.
Line 2 large baking trays with baking paper.
Step 2
Thaw puff pastry. Meanwhile, combine milk and egg in a small jug. Whisk well. Combine veal mince, sausage mince, onion, carrot, garlic, parsley and sauces in a large bowl. Season with salt and pepper. Divide mixture into 8.
Step 3
Lay a sheet of pastry on a flat surface. Cut sheet in half horizontally. Spoon 1/8 of the mince mixture down along the long side of one pastry half, shaping mince into a long sausage shape. Brush opposite long edge with a little egg mixture
Step 4
Roll up pastry to enclose filling, finishing seam side down. Brush top of log with egg mixture. Cut into 6 short pieces. Place pieces, seam side down on prepared tray, 2cm apart. Repeat with remaining mince mixture, pastry and eggwash.
Step 5
Bake for 25-30 minutes or until golden and cooked through.
No seriously i notice the recipe contained Veal or Beef. I always thought that the Sausage rolls i purchased now and again contained only Pork. I will pay for the postage... 
