Sausage Rolls

So, I'm not really a fan of sausage rolls... Something about the texture of sausage meat makes me ill.... It's so.....sausagey. Bleh!

Anyway, I experimented and tweaked recipes to my tastes, whilst still keeping Spawn happy (Spawn LOVES sausage rolls!). These are still a work in progress, but I have the 'meat' aspect perfected! Next stop, pastry. Gluten-free pastry can be a pain in the backside!!!

INGREDIENTS:
500g lean beef mince
300g lean chicken mince
2 eggs
1 small onion, finely diced
1 clove garlic, minced
1 carrot, grated
1 cup breadcrumbs (I use GF, but regular would work the same)
1 tbspn mixed herbs
1/2 tspn ground nutmeg
Squirt BBQ sauce
Salt & pepper, to taste
3 sheets frozen puff pastry (or your own puff pastry, if you're better than I am - feel free to share your recipe!)
Sesame seeds, to garnish

METHOD:
Preheat oven to 200° and line two large trays with baking paper. 
Add all ingredients, minus 1 egg to a large bowl and mix well, using your hands to ensure the two meats are combined. 
Cut each sheet of pastry in half. Grab enough meat mix to cover approx. 1/3 of the pastry, and roll into a sausage before adjusting to fill the pastry from one end to the other. Crack the remaining egg into a small bowl and gently whisk, then spread a little on the other edge of the pastry, before rolling lengthways. Place sausage roll on tray with join facing down, and repeat until all are done. Brush the tops with egg and then sprinkle with sesame seeds (or cracked pepper) and then put in oven for 20-25 minutes, until golden.
If you plan on cutting the sausage rolls into snack-size, gently mark the tops of the sausage rolls with a knife, but do not cut through until they have cooked and cooled slightly, as this ensures they don't dry out.

Serve with sauce, or on their own.
Can be frozen in airtight container/bag for 6 weeks. 

- L. x