This classic, crowd pleasing recipe for people of all ages comes straight from Sally’s kitchen to yours.
500g sausage mince
500g beef mince
1 large onion, grated
½ cup fresh breadcrumbs
3 teaspoons chutney
3 teaspoons soy sauce
1 tablespoon Worcestershire sauce
3 teaspoons tomato sauce
½ teaspoon salt (or to taste)
3 to 4 frozen puff pastry sheets, thawed
Turn oven on to 200°C. Line baking trays with baking paper.
Mix all ingredients except pastry together, making sure that the mixture is very well combined.
Cut each pastry sheet into two equal pieces and brush down one long edge of each piece with water.
Divide the meat mixture into four equal amounts. Form each into a long ‘sausage’ to fit half each piece of pastry, and place one on each.
Roll up and cut into 5 or 6 pieces. Prick each one twice with a fork.
Place on prepared trays and bake for 15 minutes or until the pastry is well puffed and golden and the meat cooked through.