Mini Sausage Rolls

Ingredients

• 1 pack Mission Original Super Soft Mini Wraps

• 2 tbsp olive oil

• 1 garlic clove, crushed

• ½ tsp salt

• 300g chestnut mushrooms, thinly sliced

• 3 tbsp horseradish purée

• 800g beef sausages, skins removed

• 1 free-range egg, beaten

• Plain flour, for dusting

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Mission Original Super Soft Mini Wraps

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Instructions

• Step 1

  Heat the oil in a medium saucepan over medium heat. Add the garlic, salt and mushrooms and cook until all the moisture from the mushrooms has evaporated. Transfer to a bowl and leave to cool completely.

• Step 2

  Stir the horseradish purée into the mushrooms. Add the beef sausage meat and mix until well combined using your hands.

• Step 3

  Preheat the oven to 200°C/180°C fan forced oven. Line a baking tray with baking paper.

• Step 4

  Lightly dust a work surface with flour. Take a Mission Original Super Soft Mini wrap and cut it into three equal rectangles lengthways.

• Step 5

  Spread enough beef mixture down one side of the rectangle in a long, thin sausage shape. Brush the long edge with a lightly beaten egg and roll the wrap up over the sausage meat to seal. Repeat with the remaining sausage meat and wraps.

• Step 6

  Place on the prepared baking tray. Brush each roll with a little more beaten egg, then bake for 15–20 minutes.

• Step 7

  Leave to cool for 10 minutes before eating.