Ingredients:
- 1kg pork mince
- 35g salt-reduced French onion soup mix
- 1 tbsp tomato ketchup
- 2 tbsp Worcestershire sauce
- 2 tbsp Dijon mustard
- 3 sheets puff pastry, defrosted
- 1 egg
- 1 tbsp milk
Preparation:
Preheat your oven to 200°C (400°F). In a large mixing bowl, combine the pork mince, French onion soup mix, tomato ketchup, Worcestershire sauce, and Dijon mustard. Season generously with freshly ground black pepper. Mix until all ingredients are well incorporated.
Cut each sheet of puff pastry in half lengthwise. Place a portion of the sausage mixture along the center of each pastry half, shaping it into a log. In a small bowl, whisk together the egg and milk to create an egg wash. Brush the egg wash along one long edge of each pastry strip.
Roll the pastry over the sausage mixture and press the edges firmly to seal. Brush the top of each roll with the remaining egg wash. Using a serrated knife, cut each log into 6-8 smaller pieces. Arrange the sausage rolls on a baking tray lined with parchment paper.
Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and the sausage is cooked through. Serve these French onion sausage rolls warm as a delicious appetizer or party snack. Enjoy!
