Something I find rather Australian is sausage rolls. They're Tony's favourites and when I saw this recipe in the newspaper I noticed just how easy they are to make. We were off to visit some dear friends and their gorgeous new baby girl, so I had the perfect reason to make them and bring them along. I cant imagine its easy to try and get food together with a newborn in tow! Of course, I couldn't go the traditional route, thought I'd try something different with the addition of sweet chill sauce. You couldn't taste the sweet chilli, I guess it add moisture though. They didn't last long, which means they worked well!
2 tsp vege oil
1 onion, grated
1 carrot, grated
500g pork mince
3/4 cup sweet chilli sauce
1 cup breadcrumbs
1 egg, separated
salt & pepper
4 sheets of puff pastry, cut in half
Your sauce of preference to serve (sweet chilli/tomato)
Preheat the oven to 180C.
Heat the oil in a large frying pan. Add to grated onion and carrot and gently fry for 5 minutes till soft and golden. Allow to cool.
Mix the mince, sweet chilli, breadcrumbs, egg white, fried onion and carrot and salt & pepper.
Put approx 1/2 cup of this mix on each piece of puff pastry and roll up to enclose the filling, sealing the edges with a brush of the egg yolk.
Put the rolls on a tray lined with baking paper and brush the tops with the egg yolks and a sprinkling of sesame seeds if desired.
Bake for 30 minute till nice and gold. Cut into pieces (3 or 4) and serve with sauce.