Pork and Cranberry Sausage Rolls with Cucumber Pear Slaw

Steps

1. Preheat oven to 230°C. Line an oven tray with baking paper. In a small bowl, lightly whisk egg. Set aside. Grate carrot and add to a medium bowl along with onion and garlic paste, pork grind and salt. Mix well to combine, then roll mixture into a large ball and divide in half.
2. Unroll pastry, paper-side-down, on a clean, flat surface then slice in half lengthways. Lay sausage mixture in centre of each pastry sheet and using clean hands, shape into a long, even sausage, about 4-5cm thick, all the way to each end.
3. Roll up pastry to form two sausage rolls, making sure they are sealed tightly at the bottom. Remove paper, place on chopping board and cut each sausage roll into six even-sized pieces. Place on prepared tray, seam-side-down, then brush with whisked egg.
4. Bake in middle of oven for about 20 minutes until pastry is puffed and golden and sausage rolls are cooked through.
5. While sausage rolls are cooking, mix mayonnaise, vinegar and mustard in a large bowl until combined. Cut cucumber in half lengthways then thinly slice; grate courgette; thinly slice pear; roughly chop spinach. Add all to bowl with dressing, toss to combine and season to taste.
6. To serve, divide pork and cranberry sausage rolls between plates and serve cucumber pear slaw on the side. Serve with a dollop of your favourite sauce or relish.