The French onion soup mix enhances the flavor of these sausage rolls. With a few more ingredients, you can quickly make enough to feed a crowd.
• 1kg pork mince
• 35g salt reduced French onion soup mix
• 1 tbsp tomato ketchup
• 2 tbsp Worcestershire sauce
• 2 tbsp Dijon mustard
• 3 sheets puff pastry, defrosted
• 1 egg
• 1 tbsp milk
1.Preheat the oven to 200°C. Combine the mince, soup mix, ketchup, Worcestershire sauce, and mustard in a large mixing basin. Season with pepper to taste. Cut each sheet of pastry in half and lay a part of the mixture in a log form along the length of each side. In a separate bowl, whisk together the egg and milk, then brush along the length of the dough on one side with the mince mixture. Roll up and seal with a press. Brush the egg mixture on top of each roll. Cut each log into 6 or 8 little pieces using a sharp serrated knife. Place on a baking sheet lined with parchment paper.
2.Bake for 20-25 minutes, or until golden