Ingredients
Scale
- 6 sheets puff pastry, thawed
- 3 slices bread
- 1 onion, roughly chopped
- 1 clove garlic
- 1 carrot, peeled & roughly chopped
- 1 zucchini
- 1 capsicum
- 1 bunch parsley
- 500g beef mince
- 500g sausage mince
- 2 tablespoons tomato paste
- 2 tablespoons BBQ sauce
- 4 eggs, lightly beaten
- salt and pepper
- 1 egg, extra for wash
- 1 tablespoon sesame seeds
Instructions
- Preheat oven to 180°C, fan forced
- Line 2 baking trays with baking paper, or use a silicone baking tray.
- Put bread in a food processor, blitz for a few seconds to create bread crumbs, pour into large bowl.
- Add onion, garlic, carrot, zucchini, capsicum and parsley into food processor, blitz for a few seconds until finely chopped.
- Add beef mince, sausage mince, vegetables, tomato paste, BBQ sauce, eggs, salt and pepper into bowl with breadcrumbs.
- Using clean hands mix all ingredients thoroughly, divide into 12 even portions.
- Place each portion in log shape onto pastry sheets, making 2 logs per pastry sheet. Slice each pastry sheet in half.
- Whisk one egg in small bowl, brush onto edges of pastry sheet.
- Roll pastry sheet tightly over each potion and seal.
- Cut each roll into 6 even pieces, place onto baking tray.
- Brush each roll with egg wash and sprinkle with sesame seeds.
- Bake in oven for 20-25 minutes or until golden and cooked through.
- Rest on tray for 5 minutes before transferring to a wire rack to cool completely, or serve warm.
Notes
TO FREEZE: Complete step 11 and place in freezer. When ready to cook remove from freezer and place directly into oven. Bake on 180°C for 35-45 minutes or until pastry is golden.
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- Prep Time: 20 mins
- Cook Time: 25 mins
