| Cook Time | 20 minutes |
| Servings | serves |
Ingredients
- 1 tablespoons Unsalted Butter
- 1 Carrot peeled, grated
- 1 tablespoons Olive Oil
- 1 Brown Onion finely chopped
- 4 Thyme Leaves
- 1 Bay Leaves
- 2 Garlic Cloves crushed
- 350 grams Beef Mince
- 350 grams Pork Mince
- 1 tablespoons Oregano Leaves
- 2 cups Breadcrumbs
- 2 packets Puff Pastry thawed, halved
- 3 Egg Yolks lightly whisked
- Tomato Sauce or BBQ Sauce to serve
Ingredients
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Instructions
- Preheat oven to 180 C.
- Heat butter in a saucepan over medium heat, add grated carrot and cook for until carrot starts to soften. Cover with a lid and cook for 4-5 minutes until very soft. Puree carrot mixture in a blender until smooth. Season to taste. Set aside to cool completely.
- Heat oil in frying pan over medium-high heat, then add onion, thyme, bay leaf, garlic and a pinch of salt. Cook for 4-6 minutes or until onion has softened. Remove thyme sprigs and bay leaf and set aside to cool completely.
- Combine minces, 1/4 cup of the carrot puree, oregano, onion mixture and breadcrumbs in a large bowl. Season with salt. Divide the mince mixture into 4 portions and shape into a 25 cm log. Place pastry sheet onto a floured work surface and roll to about 4 mm thick. Slice each pastry sheet in half length ways. Place the sausage log across the closest edge of a pastry sheet. Roll to enclose mixture until the two edges of the pastry meet, trim and discard excess pastry. Brush a little egg wash on the join to secure.
- Place sausage rolls on a lined baking rack, brush with egg wash and sprinkle evenly with seeds. Repeat with remaining pastry. Cook in the oven for about 20 minutes or until golden and cooked through.
- Slice rolls on an angle, about 2 cm wide. Serve with either tomato or BBQ sauce.
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