Parmigiana sausage rolls

 


Parmigiana sausage rolls

500g pork mince

500g pork sausages, casings removed

300g leg ham, finely chopped

1 small brown onion, coarsely grated

1-2 garlic cloves, crushed

420g jar Napoletana pasta sauce

75g (1 ½ cups) panko bread crumbs

2 tsp Tuscan seasoning

1/4 cup fresh continental parsley leaves, finely chopped

2 eggs

6 sheets frozen puff pastry, just thawed

250g pkt pre-grated 3 cheese blend

40g (½ cup) finely grated parmesan cheese

Step 1

Preheat the oven to 220C/200C fan forced. Line 2 baking trays with baking paper.

Step 2

Combine the mince, sausage, ham, onion, garlic, 125ml (½ cup) of pasta sauce, breadcrumbs, seasoning, parsley and 1 egg in a large bowl. Divide mixture into 24 portions. Place remaining egg in a small bowl. Season with salt and lightly whisk with a fork.

Step 3

Cut each pastry sheet in half horizontally. Spoon one portion of the mince mixture along the long side of one pastry half. Shape mince into a log . Scatter over a large pinch of the 3 cheese blend. Brush opposite pastry edge with egg. Roll up pastry to form a log. Turn log seam-side down.

Step 4

Repeat with remaining pastry, mince and cheese. Cut each into 3 pieces. Place on prepared trays. Brush with egg. Scatter over parmesan. Bake for 25-30 minutes or until golden brown and cooked through.

Step 5

Heat remaining pasta sauce in a small saucepan over medium heat. Transfer to a serving bowl. Serve with sausage rolls.

 

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