Footy Fever Food

Well, Football Finals are just around the bend--not that it interests me too much this year, as Essendon miserably failed the last game they played in the semi finals. I still like to watch the grand final, regardless though. And there is no better time to get out the meat pies, the sausage rolls and all that footy fever food!
Believe it or not, I've never made sausage rolls before, and I guessed it was high time. I was impressed with the ease of the recipe and the end result. Who would ever settle for store bought sausage rolls after this?
Besides the amazing flavour, these sausage rolls freeze well and are great for an afternoon snack...or pop them in the kids lunchboxes! They'll love them.

TRADITIONAL HOME STYLE SAUSAGE ROLLS 

500g lean mince beef
500g sausage mince
2 onions, finely chopped or grated
2 eggs
2 cloves garlic, crushed
1/2 tsp. mixed herbs
1 tbsp. BBQ sauce
3 tsp. Worcestershire sauce
1/2 cup breadcrumbs
3 tbsp. fresh parsley, finely chopped
Salt and pepper to taste
3 sheets puff pastry, thawed

Preheat oven to 180C. Line and grease two baking trays.
Combine sausage and beef mince, onions, 1 egg, garlic, sauces, parsley, breadcrumbs, mixed herbs and salt and pepper in a large bowl. Mix until incorporated.
Cut each thawed pastry sheet in half. Brush each piece with the remaining beaten egg. Using a teaspoon, spoon a portion of mince mixture down the centre of each piece of pastry.
Roll the pastry over the mixture and press the edges to seal, leaving the ends open. With a sharp knife, cut the sausage rolls into four, then place on the trays seam side down. Brush with egg and lightly score the tops diagonally with a sharp knife.
Place in very hot oven at 250C for 25-30 minutes until golden brown. Serve with BBQ or tomato sauce.

Makes  24

NOTES: These are ideal for freezing and thawing as needed!