Mince filling:
½ carrot, grated
½ onion, finely chopped
½ capsicum, finely chopped
1 C finely chopped kale
½ tsp sea salt
2 tbs almond meal
1 tsp seeded mustard
2 tbs tomato paste
500g beef mince
375g spelt butter puff pastry
Pastry toppings:
1 egg
2 tbs almond milk
2 tbs sesame seeds
Preheat your oven to 180°C, fan forced. Grease and line a large baking tray.
Add the ingredients for the mince filling to a mixing bowl. Using your hands mix everything together well, then set aside.
Add the egg and almond milk to a small bowl and beat together. This will be your egg wash for the pastry.
Roll out the sheet of puff pastry, cut in half length ways so you end up with 2 rectangle pieces.
Lay one rectangle piece of pastry with the longest edge closest to you. Brush the egg wash along one long edge of the pastry. Get your mince filling and shape it into a long log and place it down the middle of the pastry. Roll up the pastry so that the mince mixture is snuggly enclosed and the pastry seam is face down. Repeat the process with your other rectangle of pastry.
Cut each pastry log into 4 equal pieces and place these onto your baking tray. Brush each sausage roll with the egg wash and sprinkle with sesame seeds.
Bake in the oven for 40 minutes until golden brown.
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West Gosford NSW 2250
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