Sausage rolls

Ingredients

• 500g beef mince
• 200g sausage mince
• 1 brown onion, coarsely grated
• 1 carrot, peeled, coarsely grated
• 35g (1/2 cup) fresh breadcrumbs
• 2 garlic cloves, crushed
• 1/4 cup chopped fresh continental parsley
• 60ml (1/4 cup) thickened cream
• 2 eggs
• 3 sheets frozen puff pastry, just thawed
• 1 tsp sea salt flakes
• Japanese mayonnaise, to serve
• Barbecue sauce, to serve

Directions

1. Place the beef and sausage mince, onion, carrot, breadcrumbs, garlic, parsley, cream and 1 egg in a bowl. Season. Use clean hands to mix until well combined (the mixture will be sticky).
2. Preheat oven to 200C/180C fan forced. Line 2 baking trays with baking paper. Lightly whisk the remaining egg in a bowl.
3. Cut the pastry sheets in half. Place one-sixth of the mince mixture along the centre of each piece of pastry. Brush 1 long edge with egg. Fold pastry over to enclose the filling, pressing to seal. Cut each roll into thirds. Place the sausage rolls, seam side down, on the prepared trays. Brush the pastry with egg. Use a small sharp knife to pierce the tops a few times to allow steam to escape. Sprinkle with sea salt. Bake for 35 minutes or until cooked through and golden.
4. Serve the sausage rolls with combined mayonnaise and barbecue sauce.