Prep Time
25 Minutes
Cook Time
35 Minutes
Makes
24-30
Ingredients
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1 pack Mission Original Super Soft Mini Wraps
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2 tbsp olive oil
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1 garlic clove, crushed
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½ tsp salt
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300g chestnut mushrooms, thinly sliced
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3 tbsp horseradish purée
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800g beef sausages, skins removed
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1 free-range egg, beaten
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Plain flour, for dusting
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Instructions
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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.
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Step 2
Stir the horseradish purée into the mushrooms. Add the beef sausage meat and mix until well combined using your hands.
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Step 3
Preheat the oven to 200°C/180°C fan forced oven. Line a baking tray with baking paper.
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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.
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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.
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Step 6
Place on the prepared baking tray. Brush each roll with a little more beaten egg, then bake for 15–20 minutes.
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Step 7
Leave to cool for 10 minutes before eating.