Serious Sausage Rolls
With rugby fever rife we needed some kiwi treats to eat while watching the opening of the Rugby World Cup. Sausage rolls and beer. No better way to kick it off. With a little help from the Edmonds cook book our resident rugby player hit the spot nicely.
2 tbsp tomato sauce (ketchup)
A packet of flaky pastry
1 egg yolk
Mix sausage with onion and sauce. Roll out pastry and cut into 12 by 6 inch strips. Lay a strip of the meat mix lengthwise down each strip about an inch thick. Then roll the pastry over the meat to make a long meat filled pipe. Use plenty of flour on bench and hands to prevent sticking while you roll. Mix egg yolk with a little water and brush over rolls. Cut to size then bake at 350 for 20min or until golden