Pork Barbecue Sausage Rolls

Smoky Barbecue Sauce:

• 1½ cups tomato sauce
• 3 tbsp Worcestershire sauce
• 3 tbsp red wine vinegar
• 2 tsp smoked sweet paprika
• ½ cup packed CSR Dark Brown Sugar
• 3 large cloves garlic, crushed
• 1 tsp chilli flakes

Sausage Rolls:

• 700g pork mince
• 1 small red onion, finely diced
• 3 tbsp parsley, finely chopped
• 1 medium carrot, grated
• 2 tsp sea salt
• 2 tsp freshly ground black pepper
• 4 sheets Pampas Butter Puff Pastry, defrosted
• 1 egg, lightly beaten
• 2 tbs sesame seeds

1. Preheat oven to 180°C.
2. In a medium sized pan on a medium high heat add together all the barbecue sauce ingredients.
3. Bring to the boil then reduce to a simmer and cook stirring occasionally for 15 mins or until thick and shiny. Remove from the heat and allow to cool.
4. Line two large oven trays with baking paper or silicon sheets.
5. In a large bowl, add the minced pork, carrot, onion, parsley, seasoning and a ¼ cup of the cooled barbecue sauce, mixing with a large metal spoon. Using clean hands, mix and squeeze the pork mixture together until it starts to feel slightly sticky and holds together.
6. Leaving the plastic sheet on, place a sheet of pastry onto a board and cut in half. Divide the pork mixture into 8 and place one eighth down the centre (lengthways) of the half sheet of pastry. Brush the beaten egg down one long side of the half sheet of pastry then, using the plastic as a support, lift the pastry and roll evenly over the pork filling so the cut side sits under the roll.
7. Use a sharp knife to cut each roll into 4 plus one shallow cut in the top of each one. Transfer to the baking tray, allowing a gap of 2cm between each to allow the pastry to rise. Repeat with the remaining sheets of pastry and pork mixture. Brush each sausage roll lightly with egg and scatter with sesame seeds.
8. Bake for 25 mins or until the pastry is crisp and golden and the pork is fully cooked through.
9. Serve warm with the remaining barbecue sauce.