From the discussion with Renee Krosch this evening (ABC radio Sydney and Canberra), here is the recipe for my sausage rolls.

Sausage rolls

This is a large mixture, enough for at least a couple of dozen sausage rolls.  I tend to make this amount and then freeze half for another time or use half to make meatballs.

Alternatively make all the mixture sausage rolls and freeze some for later – they reheat really well in an air fryer.  Very handy to have on hand as a quick snack.

Ingredients

500g beef mince

500g sausage mince

1 large onion, coarsely grated

3 teaspoons chutney

3 teaspoons soy sauce

3 teaspoons Worcestershire sauce

3 teaspoon tomato sauce (ketchup)

½ cup fresh breadcrumbs

½ teaspoon salt

Sheets of ready rolled puff pastry, thawed

Method

Preheat oven to 200 degrees C (fan forced).  Line 2 baking trays with baking paper.

Mix all except pastry together until well combined.

Place thawed pastry sheets on benchtop and cut each sheet in half.

Shape mixture into long sausage shapes and fit one along one side of pastry piece.

Brush one edge with water and then roll pastry over to enclose filling.  Cut each roll thus made into 5 pieces (4 if larger rolls are preferred), with a sharp knife. Prick each with a fork.

Place on prepared trays and bake for 15 to 20 minutes until nicely browned and cooked through.

Repeat with remaining mixture.