Ingredients
500g Beef Mince 4-5 Sheets Of Pre Rolled Puff Pastry Cut In Half 1 Carrot 1 Red Onion 1 Long Red Sweet Pepper 1 Zucchini 1 Egg (you can leave this out and add 1 tbsp of breadcrumbs) S&P 1 Tbsp Worcestershire Sauce Breadcrumbs
Olive Oil Sesame Seeds
Method Preheat your oven to 200c and line your tray with oven paper. Grate all your vegetables or use a food processor.
I go the extra step of then squeezing out all the excess liquid, you can choose to do this step or not. It will stop them from getting soggy.
Add the meat, egg/breadcrumbs, Worcestershire sauce, a good crack of pepper and about a teaspoon of salt. I like this do this in the processor that way the meat becomes really smooth, up to you again..and also saves on washing up an extra bowl!
If you feel your mixture is way too wet you can always add a little more breadcrumbs
You can shape the pastry as you like but i think traditional is best for this recipe.
In your bowl roughly split the mixture into eighths/tenths so you don’t run out.
Place your pastry halves down landscape, using your hands start placing the mixture across the bottom third of the pastry in a sausage shape.
At this point I sprinkle the meat and the pastry with breadcrumbs, this will stop you getting a soggy bottom while cooking!
Then begin to roll firmly from the bottom up, once you've done that make sure you place them with the seam under.
Cut the rolls in whatever size suits your occasion and rub the tops with a tiny bit of olive oil (or egg wash) and sprinkle them with sesame seeds. Place them onto a tray and into the oven for about 20-25 minutes, they should be golden brown and the bottoms should be fully cooked.
Enjoy x
My Tip: To freeze - Place them separated on a tray in the freezer for about 20 minutes then into zip lock bags or a container.
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