Original Salt Cheesy Sausage Rolls

Difficulty: Easy | Prep: 20 min | Cook: 25 min | Total: 45 min | Serves: 6 | Dietary: Contains gluten and dairy

Sausage rolls are the one thing that vanishes off a footy-day platter before anything else, so make a big batch. The trick that lifts these above servo-quality is a couple of tablespoons of Chooki's Original Chicken Salt worked straight into the mince, so every bite is properly savoury without you reaching for extra salt. Flaky pastry, juicy filling, gone in five minutes.

Step 1: Mix the Filling

Tip the mince, grated onion and carrot, cheese, breadcrumbs and Chooki's Original Chicken Salt into a big bowl. Get your hands in and squish it all together until it is evenly combined. Grating the onion and carrot instead of chopping means they melt into the meat as it cooks and keep the filling juicy rather than dry.

Step 2: Roll and Shape

Heat the oven to 200C fan-forced and line two trays with baking paper. Cut each pastry sheet in half to give you six long strips. Spoon a thick line of filling down one long edge of each strip, then roll up to enclose and sit seam-side down. Brush the tops with beaten egg and cut each log into four short bites.

Step 3: Bake

Space the bites seam-side down on the trays so the pastry can crisp all over. Bake for 25 minutes until the tops are deep golden and puffed and the filling is cooked through. Rest for 5 minutes before serving with tomato relish for dunking.

Tip: Scatter a tiny pinch of Original Chicken Salt over the egg-washed pastry before it goes in the oven for extra crackly, golden tops.