300g pork sausages
300g beef mince
1 onion, finely chopped
1 small carrot, grated
45g fresh breadcrumbs
1 egg, plus 1 extra, lightly beaten
1tbsp tomato purée
1tbsp barbecue sauce
Salt and freshly ground black pepper
2 x 320g pkt ready rolled puff pastry, defrosted if frozen
1 Preheat the oven to 200°C (fan 180°C, gas 6). Remove the skins from the sausages and crumble the meat into a bowl. Discard the skins. Add the beef mince, onion, carrot, breadcrumbs, egg, tomato purée and barbecue sauce to the bowl and mix well. Season with salt and pepper.
2 Unroll the puff pastry sheets and cut each sheet in half down the length. Lay the sausage mixture along the longer edge of each piece of pastry. Brush the edges of the pastry with a little beaten egg, then roll tightly to seal.
3 Cut each roll into six pieces. Brush with beaten egg. Place on baking trays lined with baking paper and bake for 20-25min or until golden and cooked through. Serve warm or cold with tomato sauce or chutney.
Freeze uncooked sausage rolls in an airtight container for up to two months.