TIP: Disposable piping bags are available from major supermarkets. To fill the piping bag easily, sit the bag in a large glass or jug and fold the edge of the bag over the rim. Fill the bag with filling.
Ingredients
Method
To make the filling, heat a lightly oiled, large, non-stick frying pan over medium to high heat. Add onions and garlic. Cook, stirring occasionally, until onions are soft. Cool slightly. Place in a large bowl with the remaining ingredients. Using clean hands, mix well.
Cut each pastry sheet in half. Cut 5cm off the tip of a large, disposable piping bag. Place one-third of the filling in the bag at a time. Twist top. Pipe filling lengthways down one long edge of each piece of pastry. Brush the other long edge with egg. Roll up to enclose filling.
Cut each roll into six even pieces. Place, seam-side down, on two large oven trays lined with baking paper. Brush with egg.
Cook in a hot oven (200C) for about 20 to 25 minutes, until the pastry is golden brown.
Meanwhile, combine relish and sauce in a small bowl.
Serve hot sausage rolls with relish sauce.
