| Sausage Rolls
as posted by Bilby in WFD 03/06:
Sausage rolls:
Pre rolled puff pastry sheets
Minced/ground meat (chicken, beef or pork) browned off in a fry pan with finely chopped onion, parsley, salt and pepper to taste. Thicken any meat juices with gravy mix. Cool.
Lay out your pastry sheet and spread with the mince mixture.
Moisten long edge of pastry and roll. Make sure join is on the bottom. Brush with milk.
Cut in half and bake in oven for approx 30-40 minutes till pastry is golden and brown.
These can be made smaller if you cut pastry in half and still roll longways and you cut into 4 or 6 and bake as above.
Can be done with vegetables or a mix of meat and veges.
Small ones are great finger food.
Can be frozen and reheated in the oven.
| 
