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1
Pre-heat your oven to 220c.
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2
Lay all the sheets of pastry out on your counter top.
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3
In Australia, this pastry comes interleaved with plastic, which I still leave on at this stage.
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4
Mix together the meat, breadcrumbs, onion, parsley, milk and salt and pepper.
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5
The mixture will be quite sloppy-this keeps the sausage rolls moist.
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6
Whisk the egg and 2 tablespoons of milk together in a small bowl.
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7
Fill a large piping bag (no nozzle) with the mix and squeeze out a long line of mix down the long edge of the pastry-about 1/2 an inch in from that edge.
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8
Roll up, peeling the plastic away as you roll.
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9
Seal the inner edge with a little of the egg mix.
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10
Cut each of these rolls in half.
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11
I like to make an indent with a sharp knife in the middle of each of these smaller rolls to make them easier to eat.
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12
Prick each roll a couple of times with a fork.
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13
Repeat this until all the pastry and mix is used.
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14
Brush the tops of the rolls with the egg mix.
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15
Place in the oven and cook for 5 minutes.
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16
Reduce the heat to 200c and cook for a further 20 minutes.
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17
Remove to a tray to cool a little before serving them with ketchup or (my favourite) BBQ sauce.
