SERVES 30 Persons PREPARATION TIME 15 min.
COOKING TIME 30 min.
- 3 sheets frozen puff pastry,
- 1 medium onion,
- 1 medium carrot,
- 1/4 cup parsley
- 500 g lean beef mince
- 500 g sausage mince
- 2 tbsp tomato sauce or barbecue sauce
- 1 cup fresh breadcrumbs or ½ cup dried breadcrumbs.
- 1 egg, beaten, to glaze
Preheat oven to 210◦ (190◦C fan). Place a Silicone Wonder Mat onto an oven tray.
In an Extra Chef™ fitted with triple blade attachment, add the onion, carrot and parsley. Lock in cover and pull cord several times until very finely chopped. Scrape into a Thatsa® Bowl Junior. Add the minces, sauce and a pinch of salt and pepper. Mix together well.
Cut each pastry sheet in half. Divide mixture into 6 even logs, placing to the left on top of each pastry half. Brush the other sides of the pastry with egg. Gently roll pastry over meat filling to enclose. You can fork mark the under seam to help the pastry seal. Brush the tops of each log with more egg wash. Cut each log into 5 or 6 and place onto Silicone Wonder Mat.
Bake for 20-25 minutes, or until golden and firm to touch. Serve with sauce or allow to cool and place any leftovers into FreezerKeeper™ containers to enjoy later.
Tupper Tip: You can add a spoonful of mustard or some crushed garlic if you like a more intense flavour, or substitute lamb mince for the beef mince and add a squirt of harissa for some heat. Scatter over sesame seeds before baking if you like. Make larger ones if you prefer.