Stretch One Tin into Ten! CORNED BEEF Rolls Everyone’s Talking About!

These rolls take the nostalgic comfort of tinned corned beef and turn it into an easy, flavour-packed pastry snack. A twist on classic sausage rolls. Mashed potatoes and sautéed onions bulk up the filling, giving you a soft, savoury centre that crisps beautifully inside golden puff pastry. Perfect hot or cold!

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Ingredients
For the Filling:
• Tinned corned beef – 1 tin (340 g / about 12 oz)
• Mashed potato – 200 g (¾ cup UK / ⅞ cup US)
• Onion – 1 small (100 g / ½ cup), finely chopped
• Breadcrumbs – 30g – 50 g (⅓ cup UK / ½ cup US)
• Milk 2 tbsp (30 ml) or water over the breadcrumbs.
• Worcestershire sauce – 1 tbsp (15 ml / 0.5 UK tbsp)
• Black pepper – ½ tsp (2 g)
• Mustard powder – ½ tsp (2 g)
• Dried parsley – 1 tsp (2 g)
• Optional: a little grated cheese (30 g / 2 tbsp) for richness
For Assembly:
• Puff pastry – 1 sheet (approx. 320 g / 11 oz) Cur into 4.5 x 5 inch
• 1 beaten egg (for sealing and glazing)
Preheat oven: 200 °C / 400 °F (fan 180 °C / 350 °F). Line a tray with baking paper.
Bake for 20–25 minutes until puffed and golden brown.

#backyardchef #cornedbeef #sausagerolls

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