1mediumegg whites - whisked with 1 tablespoon of water
2sheetspuff pastry - thawed
Instructions
Preheat your oven to 350°F/175°C.
Break the bread into chunks and add to a food processor to create bread crumbs. Add crumbs to a bowl and cover with the cream before setting aside.
Pulse the ground beef in the food processor until it is very well ground, almost puree like. Move the ground beef to a large bowl and pulse the pork to the same consistency. Add pork to ground beef in the bowl.
Add the onion, carrots, thyme, sage, curry powder, garlic powder, and salt to the bowl, along with the cream soaked bread crumbs. Mix well with a fork.
Cut each sheet of puff pastry in half to form 4 long sheets of pastry.
Separate the meat mixture into quarters and roll each quarter into a tube roughly the same length as your pastry.
Place each tube onto one of the pastry pieces and roll the pastry around the meat to fully enclose. Moisten the seam to seal the pastry around the meat.
Cut each meat-filled pastry tube into four pieces and place them onto a baking tray seam side down.
Brush your sausage rolls with the egg wash and cook for about 40 minutes.