Beef & mushroom sausage rolls

Method

(This recipe has kindly been provided by Dandaragan Organic Beef.)

Preheat the oven to 210C. Line a large baking tray with baking paper.

Gently sauté onions and mushrooms with salt and pepper in olive oil in a frying pan. Cook until the onions are clear and all the moisture from the mushrooms has evaporated. Cool the onions and mushrooms before putting them into a large mixing bowl. Add the sausage meat, garlic powder, parsley, salt and pepper, then mix together. Divide the mixture into four portions.

With the plastic liners still attached, cut the pastry sheets in half to make four pieces. Put the pastry in the fridge, taking one piece out at a time as needed. Place one of the half sheets of pastry lengthways on a surface. Roll one of the four portions of meat into a long log and fill the top third of the pastry evenly with meat. Coat the bottom third with egg wash leaving the middle third empty.

Roll the pastry over from the meat side to enclose the meat inside the pastry. Peel the liner off as you roll. Take care not to stretch or tear the pastry; the warmer the pastry gets the more it will stretch. Press the pastry join carefully to seal it. Slice the sausage roll into four pieces and put onto the prepared tray. Make the other three sausage rolls the same way.

Once all the portions are on the tray, wash all the exposed pastry with egg. Sprinkle sesame seeds over the top and then cracked pepper. Put the tray in the oven on the middle shelf for 20 minutes or until cooked through and the pastry is flaky and golden.

Serve sausage rolls with relish.