Serves: 10+ for finger food

Rita Ashes was famous for her roasts, pineapple upside down cakes and her sausage rolls.

These are old school and crowd pleasers. The trick is cutting them small like Grandma used to do so they are bite sized, easy to eat with your hand, treats. Maintaining a little dignity (as Grandma would have wanted) as you shove them in your mouth.

“Very good Dear” as Grandma would say.

Ingredients

Puff Pastry
1 egg, lightly beaten
750g sausage mince (cut the casing off of thin supermarket sausages)
1 onion, blended or thinly diced
1 cup breadcrumbs
1 tsp dried mixed herbs
1 egg, beaten
Tomato sauce, plus more to to serve

Method

1. Once you have cut the casings off the sausages mix the mince, onion, breadcrumbs, 1 egg and mixed herbs in a bowl.
2. Cut a piece of puff in half and pipe a line of tomato sauce along the edge (one sheet will make two sausage roll logs)
3. Roll about 2 heaped tbsps of mince mixture along the tomato sauce line.
4. Roll making sure its secure. Cut into about 7 slices. Repeat with remaining mixture.
5. Brush each with the lightly beaten egg and bake for about 25mins on 180C until golden brown.