Rosemary Sausage Rolls

Preheat the oven to 200C (392F) and line two baking trays with baking paper. Separate the frozen sheets of puff pastry and let it defrost at room temperature. (around 20 mins until ready to use)

Finely chop onion the onion. Heat a frying pan with oil at medium heat and then saute the onion. Add a pinch of salt and pepper, then saute until translucent and lightly brown. Saute garlic if you are using freshly chopped ones.

Prepare the egg wash. In a small bowl, add the egg and milk, then whisk thoroughly with a fork. Set aside.

In a large mixing bowl, prepare the sausage meat. Add both kinds of meat, onion, rosemary, breadcrumbs, tomato sauce, Worcestershire sauce, minced garlic, salt and pepper, then mix well using your hands.

On a large chopping board, lay one piece of puff pastry horizontally. Cut down the middle, horizontally so you have two long pieces of pastry, not square shaped. Along the long side of the pastry, place around 1/8 of the meat filling, shape it as a tube along the edge of the pastry. Brush egg wash along the other edge on the remaining long side as that is where the sausage fold will go. Roll the sausage with the pastry meat side first (like you would with sushi) and keep rolling until you get to the egg wash. Once rolled, brush more egg wash on top and sprinkle the sesame seeds on top. Cut into 5 equal pieces and place on the prepared baking tray. Make sure the the rolled (folded) part is on the tray so that you can get a nice circular puff on top. You should be able to make around 20-25 pieces, depending on how much meat you put into each sausage roll.

Bake in the oven for around 30-35 minutes, until the pastry is well browned and puffy. Let cool on a cooling rack for few minutes before serving. Serve with some tomato sauce. Store in an airtight container in the fridge for up to 3 days. You can wrap some up in cling wrap and freeze for up to 2 months.