It's a long way to the shop if you want a sausage roll

So why not make your own? They're dead easy, and they make all your friends very happy when you serve them, fresh from the oven, at afternoon tea.

I don't know what Bob Carr was on about*, I love a good sausage roll. So here's my recipe, adapted from the one given to me by G & R.

4 x sheets puff pastry - halved
1 kg sausage mince
2 eggs, lightly beaten
1 small onion, finely chopped
1 carrot very finely grated
1 Tbs parsley, finely chopped
1 tspn fresh thyme, finely chopped
1 clove of garlic, finely minced
juice of ½ a lemon


Preheat oven to 220ºC. Combine everything in a large bowl and mix well (I use my hands to mush it all together). Slice pastry down the middle and coat edges with egg/milk. Place an eighth of filling down one long side of each sheet, making sure you go right to the ends.

Cut each roll into six, and brush with a little extra beaten egg or some milk. Place, fold down, on a lightly greased or non-stick oven tray. Cook 15 minutes or until lightly browned.

Serve with tomato sauce, of course. Resistance is futile.

G x

*apologies for the NSW-centric reference. Bob Carr is a former Premier of NSW, who claimed he hated sausage rolls, they were "fat wrapped in more fat". And the problem is....?