2large field mushrooms, finely diced (approximately 3 cups)
1kgpork mince (ground pork)
150gramschicken and champagne pate
2tablespoonsblack truffle. grated
salt & pepper
3sheetspuff pastry, thawed
1 egg, beaten with 1 tablespoon of cold water
Preheat oven 220 degrees C/200 degrees C fan forced or 425/400 degrees F. Line two baking trays with baking paper
Heat a large non stick fry pan on medium. Place butter in fry pan and melt. Add onion and cook until transparent and soft. Add mushroom and continue cooking until liquid released from the mushrooms has been cooked off. Remove from heat and allow to cool.
In a large bowl place pork, pate and cooled onion and mushroom mixture. Mix ingredients well until completely combined.
Cut puff pastry sheets in half.
Place on sixth of the mixture along the middle of each half evenly. Roll up the pastry to enclose with the seam side down.
Cut each roll into five pieces and place on baking trays. Brush rolls with egg and water mixture.
Bake for 25 minutes or until the rolls are golden and cooked through.
Rolls can be made the day before and reheated. Alternatively uncooked rolls can be frozen for up to three months. If cooking from frozen, defrost in fridge first.Recipe Pressure PointsCareful when sautéing your onion, make sure to do it slowly. The onion needs to be soft and translucent, not caramelised.When rolling the filling inside the puff pastry and then sealing, I find using a fork to help fuse the two pastry edges together a help. I then pinch along the edge with my fingers to really make sure those edges stay together.Make sure when placing the sausage rolls on your lined baking tray that the pastry join is underneath the roll in the middle. This also helps them from coming apart.What to do with the Leftovers?Sausage rolls can be kept in the fridge in an airtight container for a couple of days. Alternatively, place in a zip lock bag and freeze.When reheating from fridge or freezer place directly on a lined baking tray in the oven. Place in oven at 160°C (320°F) until warmed through. Frozen sausage rolls will take longer than those from the fridge to reheat.