1 1/2 cups Devondale Tasty All Rounder Shredded Cheese
4 sheets puff pastry, thawed
1 egg beaten together with 2 tablespoons Devondale Full Cream Long Life Milk, for glazing
Sesame seeds or poppy seeds, for sprinkling
Tomato chutney, extra, for serving
Method
Mix mince, carrot, onion, breadcrumbs, herbs, chutney and seasonings together in a large bowl until combined
Cut pastry sheets in half. Sprinkle the cheese along the centre of each length of pastry. Spoon and shape meat into logs over the cheese. Brush one edge with egg wash and firmly roll pastry over the meat, pressing to seal edges. Cut each length into 4 sausage rolls
Arrange on baking paper lined trays and brush with remaining egg wash. Sprinkle with seeds and make a diagonal cut into the top of each roll using a sharp knife. Bake at 180°C for 30 minutes or until golden and cooked through. Serve warm with extra tomato chutney
Tips & Hints
It's important to keep the cheese 'contained' when sprinkling on the pastry, to avoid it melting out
Sausage meat filling should cover the cheese layer entirely
You can make sausage rolls ahead and freeze uncooked. If cooking from frozen, allow an extra 5-10 minutes cooking time
