Dig into a cheesy sausage roll, baked to perfection and ready to dip into barbecue or tomato sauce.
500 g pork and veal mince
1 beaten egg
1 tablespoon Tuscan seasoning plus extra for seasoning
1 cup finely grated low-fat tasty cheese
4 puff pastry sheets cut into strips
1 jar barbecue sauce or tomato relish to serve
- Combine 500g pork and veal mince with 1 beaten egg, 1 tablespoon Tuscan seasoning and 1 cup finely grated low-fat tasty cheese. Cut 2 sheets of ready-rolled puff pastry in half. Divide the filling mix into 4 portions and place mixture along the long edge of each pastry strip. Brush edges with beaten egg and roll the pastry over to enclose. Cut each into 4 portions.
- Transfer to greased baking trays and brush with beaten egg, then sprinkle with a little extra Tuscan seasoning. Bake at 200°C (180°C fan forced) for 20-25 min and serve with tomato relish or barbecue sauce.