1tbsp worchester sauce
1 onion, finely chopped
2 medium carrots, grated
4 slices white bread
3/4 cup hot water
750g sausage mince
5 sheets frozen puff pastry
1 egg lightly beaten
1.Heat the oil in a large frypan and add onion & carrot. Stir over heat until veggies are softened. Remove from heat and cool.
2.Remove crusts from bread. Cut bread into small squares, place in a bowl and cover with hot water. Stand 5 minutes then using clean hands,squeeze excess water from bread. Place softened bread with mince and vegetable mixture in a large bowl add worchester sauce and mix with clean hands until well combined.
3. Cut each pastry sheet in half to make rectangles. Spoon a 3cm-wide strip of the mince mixture down the centre of each pastry rectangle. Brush pasty edges with egg, then roll up to enclose filling and form rolls. Cut each roll in half. Place rolls on oven trays, brush lightly with egg and cut 2 small slits in the top of each. Bake at 220C (425F) for about 10 minutes, then reduce temperature to 180C(350F) and bake for a further 20 minutes, or until rolls are golden brown. Makes 20 sausage rolls.
Sausage rolls can be baked a day ahead. Once cool, pack the rolls into a container and keep refrigerated. Reheat in the oven.The rolls can also be frozen for up to 1 month. Reheat thoroughly before serving.
To make party-sized sausage rolls cut each pastry roll into 5 instead of 2, This will produce 50 party-sized rolls.