- 500 g Greenlea Prime beef mince
- 45x20 cm piece puff pastry (3mm thick)
- 1 onion, finely diced
- 2 tbsp olive oil
- 1 cup grated cheese
- 1 cup breadcrumbs (fresh)
- ¼ cup milk
- 1 carrot (grated)
- ¼ cup parmesan
- 1 egg
- 1 clove garlic (crushed)
- 1 tbsp chopped fresh thyme
- 2 tbsp Hoisin sauce
- 1 tbsp salt
- Extra ¼ cup grated cheese
- 2 egg yolks
Pre heat oven to 200˚C fan bake.
In a pan brown the onion in the olive oil, then set aside. Soak the breadcrumbs in the milk. Mix together the mince, salt, grated cheese, carrot, parmesan, egg, thyme, garlic and Hoisin sauce. Add the onion and soaked breadcrumbs to the mince mixture and combine. Let cool.
On a lightly floured surface lay out the puff pastry. Place the filling along the longest edge, make it as smooth and even as possible. Roll the pastry over for one large sausage roll (pastry should overlap by 2 cm). Use a little water to seal it up if its not sticking. With a sharp knife cut the roll into 6 cm portions and spread out on a baking sheet lined with baking paper.
Brush the sausage rolls with egg yolks and sprinkle over the extra grated cheese.
Bake in the oven for around 20 minutes until golden brown and filling is cooked through. Test by stabbing with a small knife and check temperature on wrist. If it’s hot they are done.
You can really make these any size you like and feel free to sneak in any extra vegetables you like, just chop them up small.