Ingredients:

• 6 slices of puff pastry (in the USA I buy 3 pkts of Pepperidge Farm® Puff Pastry Sheets)
• 3 slices of bread
• 1/2 cup of boiling water
• 2 teaspoons of mixed herbs (Italian type herbs would do) I throw in an extra pinch too.
• 1 kg sausage meat (In the USA I buy one LARGE Jimmy Deans chub…it’s a bit over a kg)
• 2 small carrots finely chopped
• 1 large brown onion finely chopped
• 1 teaspoon of pepper
• 1 teaspoon salt
• 1 egg beaten

Method:

1. Pre-heat oven to (Aussie) 220.c which is 425.F (USA)
2. Remove crusts from bread, place in a bowl and pour in the boiling water.
3. Allow to stand 5 minutes, squeeze out the excess moisture, and discard the water.
4. Combine bread, sausage meat, onion, carrot, herbs, salt and pepper. Mix well with your hands.
5. Cut sheets of pastry into ½ (Approx. 12cm width). Lightly brush entire surface with water.
6. I use a soft plastic piping bag (without the end attachment) to pipe the mixture down the centre of the pastry. My piping bag end is about 3cm wide. I pipe each ½ sheet TWICE…thickly. I use a blunt knife to cut the meat off when I finish a row. This all will depend on how big your piping bag is…or you could spoon it. The Pepperidge pastry is thicker than the Aussie Pampas type one. This is why I do it thickly. Otherwise you get too much pastry when they are cooked.
7. Fold the pastry over and seal edges with the prongs of a folk. Cut pastry in approx. 5cm length. (Up to you how big though) I use a plastic ruler as a guide and cut with a sharp knife.
8. I bake mine on parchment paper placed on a baking tray/cookie sheet, about ¾ of the way up the top of the oven. (The paper saves time cleaning and helps to brown them on their bottoms.)
9. Place on tray and then glaze each one with a beaten egg. Prick each one with a fork.
10. Bake in a hot oven approx. 425.F for 20 minutes or until pastry is golden. As all ovens are different (fan forced, electric) just keep an eye on the first batches bottoms too.
11. Beauty…enjoy

Makes about 30