6 slices of bread
1/2 cup of hot water
2kg (4lb) sausage mince
1 onion, finely chopped
1/2 teaspoon mixed herbs
750g (24 ounce) pack of ready rolled puff pastry,(if using frozen pastry, thaw first)
1 egg beaten
salt and pepper to taste
Remove crusts from bread and soak in hot water for 5 mins, then squeeze to remove excess water. Combine the bread in a bowl with the onion and sausage, herbs and salt and pepper and place in an icing bag. Cut the sheets of pastry in half and pipe the filling along the both the long edges of the pastry, turn the edges in over the filling and then turn again, so that the filling is totally incased in the pastry. Repeat the process, till all the filling and pastry is used. Score the pastry at 5cm (2″) intervals and brush with beaten egg. Bake at 230c(450f) on a greased oven slide for 20 minutes, then reduce temperature to 180c(350f) and bake for a further 10-15 minutes When done, slice along scored lines, and serve.
Makes about 48 rolls