Australian sausage rolls

A really popular Aussie fingerfood which turns up at parties.

If you are familiar with sushi, you won't have problems in rolling the puff pastry.

Ingredients (makes 24 small bite-size pieces)

6 pre-rolled puff pastry sheet (halved)

1 kg Italian seasoned sausage (ground) - Alternatively you can use minced beef.
1 cup breadcrumbs
1 medium onion (chopped)
1/2 cup milk
salt and pepper
1 egg
2 tablespoons milk

seasoning herbs

Pre-heat the oven to 220c.

Lay the puff pastry on your countertop. Pastry sheet usually come interleaved with plastic, which you will leave on at this stage.

Divide the pastry sheet in a half.

Mix together the meat, breadcrumbs, onion, milk and salt and pepper.

Whisk the egg and 2 tablespoons of milk together in a small bowl.

Using your hands, mold out a long line of meat mix down the long edge of the pastry-about 1/2 an inch in from that edge. Roll up, peeling the plastic away as you roll.

Seal the inner edge with a little of the egg mix and cut each roll in a half.

Prick each roll a couple of times with a fork and brush the tops of the rolls with the egg mix, then sprinkle some seasoning herbs on the rolls.

Place in the oven and cook for 5 minutes then reduce heat to 200c and keep cooking for other 20 mins.