The most delicious sausage rolls

Not pretty but totally scrumptious

Ingredients
4 sheets ready rolled puff pastry
500g veal mince, or beef mince
500g sausages (or sausage mince)
1 small brown onion, finely chopped
1 small red onion, finely chopped
1 medium carrot, coarsely grated
3 cloves garlic, crushed
1/4 cup finely chopped fresh parsley
A little (or big!) squirt of hot chili sauce
1/4 cup (60ml) Worcestershire sauce
1-2 tsp salt
1/4 - 1/2 tsp white pepper
½ cup breadcrumbs
Glaze
Whisk 1 egg and 1 Tbsp milk

Method
Preheat oven to 220C/200C fan-forced. Line large baking trays with baking paper. Thaw puff pastry.
Combine veal mince, sausage mince, onion, carrot, garlic, parsley, breadcrumbs and sauces in a large bowl. Season with salt and pepper. Divide mixture into 8.
Lay a sheet of pastry on a flat surface. Cut sheet in half horizontally. Spoon 1/8 of the mince mixture down along the long side of one pastry half, shaping mince into a long sausage shape. Brush opposite long edge with a little egg mixture
Roll up pastry to enclose filling, finishing seam side down. Cut into 6-8 short pieces. Place pieces, seam side down on prepared tray, 2 cm apart. Repeat with remaining mince mixture and pastry.
Brush tops with egg wash.
Bake for 30-40 mins or until golden and cooked through.
Chook's note: try to buy meat low in fat as these produce a lot of fat - tasty but sooo bad for you!