These pork and mushroom sausage rolls are great straight from the oven but just as good once they’ve cooled, making them ideal for picnics, lunchboxes, or casual entertaining. Serve them with tomato sauce, sweet chilli or the mustard dressing. Recipe compliments of SA Pork.

Ingredients

For the filling

• 1 medium onion, finely chopped
• 1½ to 2 cups mushrooms, finely chopped
• 2 cloves garlic, crushed
• 1 kg pork mince
• 2 tsp fresh sage, finely chopped
• 1 tsp salt
• Black pepper, to taste

For the pastry

• 2 rolls puff pastry, thawed
• 1 egg
• 1 tbsp milk

For the mustard dressing

• 2 tbsp mayonnaise
• 1 tsp lemon juice
• ½ tsp wholegrain mustard
• Salt and pepper, to taste

Method

1. Heat the oven to 200°C and line two trays with baking paper.
2. Sauté the onion, mushrooms and garlic in a little oil until soft and most moisture has cooked off.
3. Allow to cool slightly, then mix with the pork mince, sage, salt and pepper.
4. Cut each sheet of puff pastry lengthways into two strips.
5. Divide the filling into four portions and shape into logs down the centre of each strip.
6. Whisk the egg and milk together and brush one long edge of pastry.
7. Roll the pastry over the filling, seal and place seam-side down.
8. Cut into sausage rolls, score the tops and brush with egg wash.
9. Bake for 30 to 35 minutes until puffed, golden and cooked through.
10. Mix all dressing ingredients together and serve alongside.