Ingredients
2 sheets puff pastry
250 g sausage meat
250 g beef mince
1 tsp mixed herbs
1 onion, chopped
2 potatoes, boiled
⅓ cup SIDS SMOKEY GARLIC SAUCE
1 egg, lightly beaten
Directions
Preheat oven to 220°C.
PASTRY: brush a little water along 1 edge. Overlap the wet edge with the other pastry sheet and press firmly together. Roll over the joint several times with a rolling pin.
In a food processor, combine sausage, mince, herbs, onion and SIDS SMOKEY GARLIC SAUCE.
Slice the potatoes into 5 mm slices.
Brush a little water down 1 long side of the pastry then form the meat into a sausage shape down the middle of the pastry, flattening it slightly so it is compact. Place the potato slices on top of the sausage then loosely wrap the pastry around the filling. Stretch the pastry a little if necessary to accommodate the filling as it will expand as it cooks.
Join the pastry together along the length of the roll, trim off any excess from the ends and fold them under.
Using a long spatula, ease the roll onto a oiled baking tray. Brush egg over the pastry then using a serrated knife, cut slashes into the pastry at 2 cm intervals.
Bake the roll for 25-35 minutes until the pastry is a rich golden brown.
Serve hot or cold.
Inspired by Sophie Gray
