1kg beef sausage mince
1 carrot, finely grated
1 medium onion, finely grated
100g Authentic Sourdough Vienna breadcrumbs
1/4 cup tomato chutney, plus extra to serve
3 sprigs parsley, finely chopped
Salt and pepper, to taste
5 sheets puff pastry sheets, thawed
1 tbsp sesame seeds
Chop the Authentic Sourdough Vienna Loaf of bread finely with a knife till you have small chunky bread crumbs. Alternatively, you can slice the loaf into chunks and use a food processor to blend it into bread crumbs.
Pre-heat oven to 180C or 160C fan-forced. Line two baking trays with baking paper.
In a large bowl, thoroughly combine sausage mince, 1 egg, grated carrot, grated onion, breadcrumbs, 1/4 cup tomato chutney, parsley, salt and pepper.
Lay a sheet of pastry on a flat surface. Cut sheet in half horizontally. Spoon 1/10th of the mince mixture down along the long side of one pastry half, shaping mince into a long sausage shape. Roll up the pastry to enclose filling, pinching the pastry together.
Cut them in half and lay them seam side down on baking tray. Repeat with remaining pastry and mince.
Using a small paring knife, make several slits along the top of each sausage roll.
Brush each roll with the remaining egg, lightly beaten. Sprinkle with sesame seeds and bake for approximately 45 minutes or until golden.
Allow to cool on a wire rack and enjoy with extra chutney.