Glen David Wilson

You’re on a sausage roll

THE kids are back at school and life is returning to normal after a busy Christmas holiday period. Treat them this weekend with some homemade sausage rolls.

These are so much tastier than bought ones and you know exactly what's in them.

Pork and apple sausage rolls

INGREDIENTS:  

500g pork mince or snag leftover mixture  

Good quality puff pastry sheets  

1 carrot, grated  

1 green apple, peeled and grated  

1 onion, finely diced  

1 egg  

1 beaten egg  

 ½ - 1 cup of grated parmesan cheese  

Pinch of salt and pepper.

METHOD:

Preheat oven to 200 degrees and line two flat trays with baking paper. Place all ingredients except your beaten egg and puff pastry sheets in a large bowl. Give it a good mix with your hands.

Your puff pastry will normally come in a big square. Slice it down the middle, then place it on a clean bench.

Take the filling and spoon it all the way down the middle of your pastry rectangles, then roll them up, securing at the bottom. Place on the tray with the seal underneath.

Brush your sausage rolls with the egg wash, then sprinkle over more parmesan cheese.

Place sausage rolls in the preheated oven and bake for 25-30 minutes. Serves 4-6.

Dan and Steph Mulheron won My Kitchen Rules in 2013. Visit http://www.danandsteph.com.au or find them on Facebook - Dan & Steph - My Kitchen Rules and Instagram - danandsteph13.


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