Sausage and Mushroom Rolls
Purnells Sausage (Italian, Country, Hot Country), mushrooms, grated cheese, shallots, eggs, breadcrumbs, leaf parsley, finely chopped in rolled puff pastry.
Preheat oven to 400°. Line 2 baking sheets with baking/parchment paper.
In a large non-stick skillet over high heat, add oil and mushrooms and cook for 6 minutes (until all moisture evaporates) while stirring occasionally. Set aside to cool.
Drain excess moisture from mushrooms and transfer to a large bowl. Add sausage, cheese, shallots, 1 egg, breadcrumbs, and parsley. Season with salt and pepper and mix until well combined.
Lightly whisk the remaining egg. Cut the pastry in half. Spoon sausage and mushroom mince mixture along one long edge. Brush the opposite edge of a pastry sheet with beaten egg and roll into form. Press pastry edges to secure. Repeat with the remaining mixture and pastry.
Brush the top of each roll with beaten egg and sprinkle with sesame seeds. Cut each roll into 4 or 6 smaller ones and place onto baking trays, pastry seam side down. Bake for 18-20 minutes or until pastry is golden and cooked through.
Serve hot with sweet chili sauce.
- 2 Tbs olive oil
- 1 cup mushrooms, finely diced
- 1 cup sausage (Italian, Country, Hot Country), cooked and crumbled into small pieces
- 1 cup tasty grated cheese
- 6 shallots, chopped
- 2 eggs
- 1 cup fresh breadcrumbs
- 1/4 cup flat leaf parsley, finely chopped
- 3 sheets ready rolled puff pastry, partially thawed
- 2 Tbs sesame seeds
- Sweet chili sauce for dipping