Aussie Sausage Rolls

1 tsp. oil

1 onion, finely chopped

1 lb. ground sausage
1 cup fresh breadcrumbs
2 Tblsp. tomato sauce
1 tsp. salt
1 tsp. pepper
1 egg, lightly beaten
3 sheets frozen ready-rolled puff pastry, thawed
egg or milk to glaze

Preheat oven to 400F.  Lightly grease a baking sheet.

Heat oil in skillet.  Saute' onion in oil over low heat until soft and translucent.  Mix onion with sausage, breadcrumbs, sauce, salt, pepper, and beaten egg.

Lay pastry sheets on a lightly floured board and cut each strip into two strips.

Divide the filling into 6 equal portions and spoon across the long edge of each pastry strip.  Roll up to make long sausage shape.  Brush lightly with a little milk or beaten egg.  Cut rolls into 1 1/2" pieces and place on baking tray seam side down.  Bake for 20 minutes or until rolls are crisp and golden brown.

Serve with tomato (ta-mah-to) sauce (that's ketchup for you Yanks!).

Note:  Sausage rolls can be frozen for up to 2 weeks after baking.  Thaw and reheat in a preheated 350F oven for 30 minutes.

Variation:  This recipe can also be made with any type of ground meat.

This was one of my favorite lunches when I was a teenager at St. Ives High School near Sydney, Australia.