Pate sausage rolls
These sausage rolls are golden and delicious, especially when served warm.
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|500 g||Sausage meat|
|1||Carrot, large, grated|
|1||Onion, finely chopped|
|1 clove||Garlic, finely chopped|
|1 tbsp||Parsley, finely chopped|
|1||Salt & freshly ground pepper|
|4 sheets||Puff pastry|
|100 g||Chicken liver pate|
- Preheat oven to 200C. Mix sausage meat, carrot, courgette, onion, garlic, parsley, salt and pepper together in a large bowl, using your hands to ensure ingredients are evenly mixed.
- Place a sheet of pastry on the bench and spread it with pâté. Place a long "sausage" of mixture along the edge of the pastry, approximately 2cm in from the end.
- Roll the pastry over the pâté, allowing 2cm of pastry overlap. Cut pastry and press edges to seal. Cut roll into slices about 5cm long. Continue until filling is used up.
- Brush tops of sausage rolls with whisked egg yolk and bake for 15 to 20 minutes until pastry is puffed and golden