An old standby, but with lots of vegetables hidden inside. The kids never noticed and were eating them as soon as they were cool enough to bite into.
Ingredients
- 2 cups dried breadcrumbs
- 1 1/2 cups water
- 1 kg sausage beef mince
- 1 onion finely chopped medium
- 2 carrots finely grated
- 2 sweet potatoes finely grated
- 3 potatoes grated
- 1 cup cabbage diced
- 8 sheets puff pastry quartered
- 2 eggs
- 1 egg separated
- 1 tbs dried oregano
- 1 tbs chilli powder
- 1/2 tsp cayenne pepper
- 1/2 tsp dried rosemary
- 2 tbs barbecue sauce *to taste
- 1 tsp beef stock (powder) heaped
- 1/4 tsp salt
- 1 tsp ground pepper *to taste
- 1 tbs milk *to glaze
Method
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Step 1Preheat oven to 180C.
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Step 2Soak breadcrumbs with water, just enough to cover, so crumbs aren't saturated.
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Step 3Combine onion, breadcrumbs, mince, vegetables, stock, 2 beaten eggs plus white of third egg, salt, pepper, herbs and barbeque sauce, and mix thoroughly by hand.
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Step 4Lay out pastry sheets.
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Step 5Spoon mince mixture along one side of each pastry sheet to ½ cm from one edge.
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Step 6With your fingertips, rub a little water over the opposite edges of pastry sheets.
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Step 7Starting at meat side, start to roll towards the other side until the meat is completely enclosed. Press down gently on the seam to seal the edge.
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Step 8Lightly tap the back of a knife along the top of the roll in both directions to form a cross pattern.
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Step 9Brush with a little combined milk and egg yolk.
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Step 10Place on oven tray and bake for 30-35 minutes or until sausage mince is brown.
Equipment
- 1 knife
- 1 pastry brush
- 1 baking tray
Recipe Notes
Can be frozen after cooking as they reheat nicely in the oven if any survive longer than 5 minutes.
Cut into smaller lengths for parties.
Use sausage mince or ground beef. Beef or chicken stock. Ground cayenne pepper and milk used in glaze.
Recipe Reviews (11)
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