Keep this clever variation on the sausage roll in the freezer for unexpected guests.
Ingredients
- 1 tablespoon olive oil
- 1 medium brown onion, finely chopped
- 2 garlic cloves, crushed
- 1 tablespoon ground cumin
- 2 teaspoons Moroccan seasoning
- 1 medium carrot, peeled, grated
- 600g beef mince
- 200g sausage mince
- 1 egg, lightly beaten
- 1/2 cup pine nuts, toasted
- 1/4 cup finely chopped fresh mint leaves
- 1/4 cup finely chopped fresh coriander leaves
- 6 sheets frozen puff pastry, partially thawed
- Tomato sauce, to serve
Method
- Step 1Preheat oven to 220°C/200°C fan-forced. Grease 2 large baking trays. Heat oil in a frying pan over medium heat. Add onion, garlic, cumin and seasoning. Cook, stirring, for 3 minutes or until onion has softened. Add carrot. Cook, stirring, for 2 minutes or until carrot softens. Transfer mixture to a sieve. Press down to drain. Cool for 10 minutes.
- Step 2Place onion mixture, beef mince, sausage mince, egg, pine nuts, mint and coriander in a bowl. Season with salt and pepper. Stir to combine.
- Step 3Place 1 pastry sheet on bench. Spread one-sixth of mince mixture over pastry, leaving a 1cm border at top and bottom edges. Roll pastry from bottom edge to form a scroll. Cut into 8 slices. Repeat with remaining pastry and mince mixture. Place on prepared trays.
- Step 4Bake for 25 minutes or until golden and cooked through. Serve.
Nutrition
606 kj
Energy
8.7g
Fat Total
2.5g
Saturated Fat
0.7g
Fibre
4.6g
Protein
19mg
Cholesterol
142mg
Sodium
11.7g
Carbs (total)
All nutrition values are per serve
Notes
To freeze: Freeze pillows and scrolls at end of step 3 in a single layer in snap-lock bags for up to 3 months.
To bake: Preheat oven to 220C/200C fan-forced. Place frozen pillows or scrolls on lightly greased baking trays. Continue from step 4.
- Author: Katrina Woodman
- Image credit: John Paul Urizar
- Publication: Super Food Ideas
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