A fresh take on your classic sausage roll courtesy of Sally Wise.
500g salmon mince
1 onion, grated
1 cup fresh breadcrumbs
1 dessertspoon Worcestershire sauce
1 dessertspoon chutney
1 dessertspoon soy sauce
1 dessertspoon kasoundi (tomato chilli pickle), optional
½ teaspoon salt
250 to 300g smoked salmon slices
5 sheets ready rolled puff pastry, thawed
Combine all ingredients except the smoked salmon and pastry sheets. Mix until well combined.
Cut each pastry sheet in half and place slices of the smoked salmon along each, leaving and edge of 10mm. Dampen this edge with a little water.
Distribute the salmon on top of the smoked salmon, forming into a sausage shape, more or less. Roll up as usual for sausage rolls, enclosing the filling.
Place the long rolls on baking trays that have been lined with baking paper. For good colour, brush with a little milk or and egg whisked together lightly with 1 tablespoon water. Prick or slash the top of each roll in several places.
Bake at 200 degrees C for 15 to 20 minutes or until cooked through and the rold are golden brown.
Leave to stand for 5 minutes, then with a sharp knife, cut each roll into 5 or 6 pieces to serve.