Ingredients
500g Sausage mince
350g beef or pork mince
1 Brown onion, diced
3 Garlic cloves, minced
1 Grated carrot
1 Egg
1 tablespoon American mustard
1 tablespoon Dijon mustard
1.5 tablespoons Beerenberg Australian Tomato Sauce
1 tablespoon dried Italian herbs
1 teaspoon salt
1/2 teaspoon pepper
1 egg, scrambled for the ‘wash’
1 tablespoon white sesame seeds (to top)
1 tablespoon black sesame seeds (to top)
8-10 sheets puff pastry
Beerenberg Australian Tomato Sauce - to serve
Beerenberg’s Australian Tomato Chutney - to serve
Directions
Preheat your oven to 200 degrees Celsius and line 2 large baking trays with baking paper.
For your filling, mix your sausage mince, pork (or beef) mince, onion, garlic, carrot, egg, mustards, tomato sauce, dried herbs, salt and pepper in a large bowl until combined.
Lay your puff pastry flat, spoon the filling along one edge, then gently roll it up toenclose and seal. Repeat with the remaining pastry and filling.
Cut into your desired size, and place onto your lined baking trays.
Brush the top with your egg ‘wash’, and sprinkle on some plus sesame seeds.
Bake for 25-30 minutes, or until golden brown, and serve with your Beerenberg tomato sauce and/or chutney.
Note - If you want to freeze some, bake half your batch for 15 minutes and then place in freezerbags once cooled. These will last you for months in the freezer! And, the perfect snack tohave on hand.
