Mini Sausage Rolls

• 500 g pork and beef mince, about $5.69
• 3 sheets frozen puff pastry, thawed — about $1.89
• 1 onion, grated — about $0.37
• 1 carrot, grated — about $0.26
• 2 eggs, one for the mix, one for the egg wash — about $0.99
• ½ cup breadcrumbs
• ½ tbsp minced garlic
• 1 tbsp Italian herbs
• salt and pepper, to taste
• sesame seeds, for sprinkling

Method

1. 1

   Grate the carrot and onion, then squeeze out as much excess liquid as you can before transferring them to a large mixing bowl.

   Tip · Really wring the veg out — a handful over the sink or in a clean tea towel. Excess moisture is what makes the pastry base go soggy.
2. 2

   Add the mince, breadcrumbs, minced garlic, Italian herbs, salt, pepper, and one of the eggs to the bowl with the grated carrot and onion. Mix with your hands until completely combined.

3. 3

   Cut each thawed puff pastry sheet in half lengthways so you have 6 long pieces. Spoon the mince mixture down the middle of each one in a long cylinder.

4. 4

   Whisk the remaining egg to make an egg wash and brush it along one long edge of each pastry piece. Roll from the opposite edge so the egg wash seals the seam, then sit each roll seam side down.

5. 5

   Cut the rolls into 24 pieces and arrange them on two lined baking trays. Brush the tops with the remaining egg wash and sprinkle over the sesame seeds.

6. 6

   Bake at 180°C fan-forced for 45 minutes, until the pastry is puffed and deeply golden brown.

   Tip · Swap the trays between oven shelves halfway through so both batches colour evenly.