Sausage Rolls

Makes 20

• ¹/₂ cup cheddar cheese, cubed

• 1 slice multigrain bread, broken (great way to use up stale bread)

• 2 slices bacon, rind removed and roughly chopped

• ¹/₂ onion, roughly chopped

• 1 carrot, chopped

• 1 apple, cored and quartered

• ¹/₂ cup fresh parsley leaves

• 300g chicken mince (or lean beef)

• 2 tablespoon smoked BBQ sauce

• 2 sheets puff pastry, thawed

Preheat oven to 180°C and line 2 trays with baking paper. Place cheese and bread into the thermo bowl.

6 seconds

8

Set aside into a large bowl. Place the bacon and onion into the thermo bowl.

4 seconds

Add carrot, apple and parsley to the thermo bowl.

5 seconds

8

Add the mince, BBQ sauce and season with sea salt and cracked pepper. Add the bread and bacon mixture.

20 seconds

4

Cut the pastry sheets in half. Roughly take a quarter of the filling and shape it into a log along the centre of each piece of pastry. Roll up to enclose the filling, and cut into 5 or 6 pieces. Place on trays, seam side down. Bake for 25 minutes or until golden.

TIP:

• Brush with milk and sprinkle with sesame seeds for a golden finish.

• To mince your own meat: 400g batches, dice partially frozen meat 10 seconds / Speed 7

• To make your own puff pastry: 150g plain flour, 150g cold butter – diced, 75g chilled water, pinch of salt. Mix 15 seconds / Speed 6. Mix 10 seconds / Speed 2. Refrigerate for 30 minutes. Roll out as you would puff pastry.