- 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
- 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.
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