Cranberry Sausage Rolls

INGREDIENTS

¼ cup oil
550g good quality mixed mince
Salt to taste
1 tbsp Supreme Garlic Paste
½ tsp Supreme Coarse Black Pepper
2 medium onions, finely chopped
½ tsp dried thyme
1 tsp Supreme Onion Powder
1 tsp Supreme Garlic Powder
1 tbsp Supreme Paprika Powder
1 tsp Supreme Chilli Flakes
2 medium eggs
¼ cup Supreme breadcrumbs
½ cup cranberry sauce
Whisked egg
Ready rolled puff pastry sheet, thawed

METHOD

Place mixed mince in a food processor and blend well. Heat oil in a large frying pan over medium-high heat. Add processed mince, salt, garlic paste and coarse black pepper and cook until all moisture has evaporated. Use a potato masher every now and then to break the mince. Now add chopped onions, thyme, onion powder, garlic powder, paprika powder, chilli flakes and salt (if needed). Cook until onions have softened and continue to use the potato masher to break the mince. Remove from heat and set aside to cool. Once fully cooled, mix in the 2 eggs and breadcrumbs. Preheat the oven to 200°c. Unroll ready-rolled puff pastry onto a board and cut into 3 equal strips lengthways. Brush the strips with cranberry sauce. Divide the mince mixture in three and spread along the length of each strip in a cylinder shape. Tightly roll the pastry around the mince and seal using a fork. Use a sharp knife to cut each roll into 2.5cm long pieces and place on a baking sheet. Brush with egg wash and bake in the oven for 20-25 minutes until the pastry is golden, puffed and crisp. Serve hot or cold.