These egg-filled sausage rolls are great for parties or kids lunch boxes. If you don't have an air-fryer, you can cook them in the oven too!
Ingreadient:
- 6 small (50g) eggs
- 2 sheets puff pastry, thawed
- Egg wash, for brushing
- Tomato relish or tomato sauce, to serve
- 500g beef sausage mince
- 1 small onion, finely chopped
- 1 medium carrot, grated
- 1 clove garlic, crushed
- ½ cup finely chopped parsley
- 1 tbsp Dijon mustard
Direction:
- Place eggs in a saucepan and cover with water. Bring to the boil then cook for 3 minutes. Eggs should be soft boiled, so they don’t overcook in rolls. Drain and immerse in cold water. Peel
- To make filling, place mince, onion, carrot, garlic, parsley and mustard in a large bowl. Season with salt and pepper. Mix well
- Divide mixture into six and roll an egg into a portion of sausage mince to enclose
- Place pastry sheets on a flat surface and cut each sheet into three even strips
- Place sausage covered eggs at the end of each length of pastry. Press down gently to flatten slightly and shape mixture into a rectangle to fit pastry
- Roll up to enclose filling, brush end of pastry with egg wash to seal. Brush egg wash over each roll. Place rolls seam-side down
- Preheat air-fryer to 180°C, place 2 rolls in the basket and cook for 20 minutes or until cooked. Remove and repeat with remaining rolls. Serve warm with relish or sauce
- Preheat oven to 200°C/180°C (fan-forced) and line a large baking tray with baking paper. Place parcels onto tray leaving a 2cm space between them. Cook for about 35 minutes, or until pastry is golden brown and crisp
