1kg pork mince
35g salt reduced French onion soup mix
1 tbsp tomato ketchup
2 tbsp Worcestershire sauce
2 tbsp Dijon mustard
3 sheets puff pastry, defrosted
1 tbsp milk
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Preheat oven ot 200C. In a large bowl, combine mince, soup mix, ketchup, Worcestershire and mustard. Season well with pepper. Cut each sheet of pastry in half and place a portion of mixture down the length of each half in a log shape. Mix egg and milk in a small bowl, then brush along the length of the pastry on one side of the mince mixture. Roll up and press to seal. Brush the top of each roll with egg mixture. Use a small serrated knife to cut each log into 6 or 8 small pieces. Transfer to a tray lined with baking paper.
Bake for 20-25 minutes until golden and cooked through.