Aussie Sausage Rolls

These are a traditional 'tuck shop' item you can buy in all schools, bakery's or takeaway stores back home. I've always made them for my children's birthday parties and even sometimes as an appetizer for adult get togethers.  I have hidden a number of different vegetables in them in the past like sweet potato, zucchini, apple and carrot but these are the more traditional ones using just carrot. It is worthwhile making a large batch and freezing some, uncooked, so they are on hand when you need them.

Makes approx 60 pieces

Ingredients:
400g / 0.8lb pork sausage (plain or not too heavily seasoned)
3/4 cup pureed carrot*
handful freshly chopped parsley
1 teaspoon of Italian herb mix (oregano/basil/rosemeary type mix)
salt and pepper
1 tspn soy sauce
1 egg
1/2 cup breadcrumbs (fresh are best)
puff pastry sheets, approx 5

Method:

• Mix together all the ingredients with a fork in a bowl until combined.  
• Adjust consistency if necessary, adding more breadcrumbs if too moist, you want it to stick together but be able to hold its shape.
• Defrost the pastry sheets, on a floured countertop.
• Cut the pastry sheet in half across the sheet for small sausage rolls.
• Lay the mixture all the way across the middle of each section of pastry molding into a log about 1 inch square.
• Prick the top edge of the section with a fork and brush with a little milk to help seal the edges. Roll the front edge of the pastry over the mixture and seal.  Roll back and forth to promote a nice log shape.
• Cut the logs into approx 6 pieces each.  Clean your knife as you go for a sharp edge.  To make larger ones, cut into 3 sections only (good size for hubby's lunch at work).
• You can freeze them at this point and then bag together once frozen.
• When ready to cook, pre-heat oven to about 360'F.  Lay the sausage rolls on parchment paper with a little gap between.  Brush with egg wash before baking for approx 25mins or until golden brown and cooked through.  
• Serve with tomato sauce (tomato ketchup).

* pureed carrot:  I have pureed carrot (and pumpkin and cauliflower) in my freezer at all times.  I make it up whenever I run out and freeze them in ice cube trays and then bag them.  I hide them as many dishes I can; spaghetti bolognase, mac and cheese, other pasta dishes and even under the tomato sauce on a pizza.  The girls never notice and it helps boost their vegetable consumption.  It's a hangover from the baby days but it is almost impossible to detect and is a natural sweetener so it's a good alternative to adding something more sinister.