Ingredients

• 500g sausage mince
• 250g pork or beef mince
• 1/2 brown onion, finely chopped
• 25g (1/2 cup) panko breadcrumbs
• 2 tablespoons tomato sauce
• 1 tablespoon Worcestershire sauce
• 3 sheets frozen puff pastry, just thawed
• 80g butter, melted
• 3 garlic cloves, crushed
• 2 tablespoons coarsely chopped fresh continental parsley leaves

Method

• Step 1 Preheat oven to 200C/180C fan forced. Lightly grease 2 large baking trays. Combine both minces, onion, breadcrumbs, tomato sauce and Worcestershire sauce in a large bowl. Season then use clean hands to thoroughly combine. Divide mixture into 6 equal portions.

• Step 2 Place a sheet of pastry on a work surface and cut in half. Arrange 1 portion of the filling along 1 long side of the halved pastry sheet, about 3cm in from the edge. Roll to enclose and place, seam side down, on 1 of the prepared trays.
• Step 3 Repeat with the remaining pastry and filling to make 6 long rolls, spacing them evenly on the trays. Use a small sharp knife to score each roll deeply, without cutting all the way through, into 8 portions.
• Step 4 Combine the butter, garlic and parsley in a bowl. Use a pastry brush to brush some of the butter mixture into each cut, pulling pieces gently apart with your fingers. Brush the remaining butter all over the rolls. Bake for 25-30 minutes or until golden brown. Separate the portions and serve while still warm.