Ingredients
4 sheets ready rolled puff pastry
1 tbsp milk
1 egg
500g veal mince, or beef mince
500g sausage mince
1 small brown onion, finely chopped, cooked to soften
1 small red onion, finely chopped, cooked to soften
1 medium carrot, coarsely grated
½ Zucchini finely grated
3 cloves garlic, crushed
1/4 cup fresh flat-leaf parsley finely chopped
1 1/2 tbsp tomato sauce
1 tbsp BBQ sauce
1/4 cup (60ml) Worcestershire sauce
Method Steps
Preheat oven to 220C/200C fan-forced. Line 2 large baking trays with
baking paper.
Thaw puff pastry. Meanwhile, combine milk and egg in
a small jug. Whisk well.
Combine mince, sausage mince, onion, carrot, garlic, parsley and
sauces in a large bowl.
Season well, with salt and pepper.
Divide mixture into 8.
Lay a sheet of pastry on a flat
surface.
Cut sheet in half horizontally.
Spoon 1/8 of the mince mixture down
along the long side of one pastry half, shaping mince into a long sausage
shape.
Brush opposite long edge with a
little egg mixture
Roll up pastry to enclose filling,
finishing seam side down.
Brush top of log with egg mixture.
Cut into desires length.
Place seam side down on prepared
tray, 2cm apart.
Repeat with remaining mince mixture,
pastry and egg wash.
Bake for 25-30 minutes or until
golden and cooked through. |
