• 1 quantity Sausage roll pastry (see related recipe)
  • 150g pork mince
  • 150g chicken mince
  • 150g lamb mince
  • 2 eggs
  • 1 tablespoon tomato paste
  • 1 tablespoon chilli sauce
  • 2 teaspoons wholegrain mustard
  • 1 tablespoon chopped fresh flat-leaf parsley leaves
  • 1 tablespoon chopped fresh coriander leaves
  • gluten-free tomato sauce, to serve
  • Make pastry Preheat oven to 200°C/180°C fan-forced. Line a large baking tray with baking paper.
  • Combine minces, 1 egg, tomato paste, chilli sauce, mustard, parsley and coriander in a bowl.
  • Dust a 40cm-long piece baking paper with cornflour. Place pastry on baking paper. Roll out to a 1cm-thick, 22cm x 30cm rectangle. Cut pastry into three, 10cm-wide strips. Shape one-third mince mixture into a 22cm-long sausage. Place along 1 long side of pastry strip. Roll pastry up to enclose. Transfer to prepared tray. Repeat twice with remaining pastry strips and mince mixture.
  • Whisk remaining egg in a bowl. Brush rolls with egg. Prick each roll three times. Bake for 30 minutes or until golden. Cut each roll into quarters. Serve with tomato sauce.
  • Protein Dietary Fibre 22.90g 2.80g Fat Total Energy 24.20g 2123kJ Fat Saturated Sodium 10.10g 904mg Carbohydrate Total Cholesterol 47.40g 162.00mg Carbohydrate Sugars –