Chicken sausage rolls

1. Preheat oven to hot, 200°C. Line 3 baking trays with foil. Lightly spray with oil.
   
2. Place potatoes in a saucepan of water. Bring to boil. Cook for 10-15 minutes until tender. Drain well and mash until smooth. Cool.
   
3. Meanwhile, heat oil in a medium frying pan on high. Sauté bacon, onion and garlic for 1-2 minutes until onion is tender. Cool.
   
4. In a large bowl, combine mashed potato, bacon mixture, chicken and sausage mince and curry powder. Season to taste.
   
5. Cut each sheet of pastry in half. Divide mince mixture into 8 portions. Shape each into logs along the long edge of each piece of pastry. Roll up tightly to seal.
   
6. Cut each roll into 6 pieces. Arrange, seam side down, 3cm apart on prepared trays. Brush with egg.
   
7. Bake for 25-30 minutes until golden. Serve with tomato sauce.

• You can cook half the sausage rolls and freeze the remaining, wrapping in GLAD wrap and then foil. You can also line trays with GLAD baking paper.
  
• They will cut easier if you freeze them until just firm. This prevents the filling from coming out the sides.