This is a standard meal in our home. It’s always served with Noah’s famous Greek Salad and plenty of Tomato Ketchup!
500g Organic Beef Mince
3 sheets of Puff Pastry
1 Onion Diced
2 Garlic Cloves (minced)
1 Carrot Grated
1 Zucchini Grated
1 Egg (plus one lightly beaten as a wash)
1 tsp Dried Mixed Herbs
1 tbsp Dijon Mustard
1 tbsp Worcestershire Sauce
Salt and Pepper
OR
500g Organic Pork Mince
3 Sheets of Puff Pastry
1 tbsp Olive Oil
1 Onion Diced
2 Garlic Cloves (minced)
1 Carrot Grated
1 Egg
1/4 cup Apple, grated
1 1/2 tsp of Fennel Seeds (smash them down a little)
1 tbsp Balsamic Vinegar
1 tsp Dried Thyme leaves
Salt and Pepper
Method:
Preheat oven to 190c
Fry onion and garlic in a little olive oil to caramelise. (Add fennel and apple if making Pork Sausage Rolls when almost ready add vinegar, stir in and take off the heat)
Combine all ingredients into a bowl and mix.
Divide into 3 portions. Place the meat in the middle of the pastry.
Fold pastry gently around the mixture. Secure with egg wash.
Brunch the egg on top and sprinkle with Sesame Seeds.
Cook until lovely and golden.
Enjoy!
Jennifer X
Jennifer Clanfield 