One of the good things about this recipe is that you can make like a billion of them, and just freeze them so they're sitting there, waiting for you when you need them.
And you'll want to eat them all. Don't say I didn't warn you.
Ingredients:
6 sheets puff pastry
400g beef mince
1 onion, diced
2 carrots, grated
2 garlic cloves
2 tspn worchestershire sauce
4 tbspn tomato sauce
Optional:
½ tspn ginger
½ tspn chilli
Herbs like Oregano, parsley or thyme
½ cup breadcrumbs
Salt and pepper
1 egg
To glaze:
1 egg, beaten with 2 tbspn milk
Sesame seeds or poppy
seeds (optional)
Preheat oven to 180 degrees. Line at least four baking trays
with baking paper. (Depending on how many fit in your oven, you can always
reuse them when each batch is done).
Put all of the ingredients in a big bowl and mix well. Don’t
be afraid to get there in there with your hands and mix it all in really well.
Cut each of the pastry sheets in half long ways, creating
two rectangles out of each sheet.
This is where I find it difficult to illustrate what to do.
Using a fork, just serrate the edge of the pastry along three sides. Take about
2 heaped tablespoons of the mixture, even it along the length of the pastry,
coming within about 1.5 to 2cm of the edge.
Using a pastry brush, brush the egg and milk mixture along
the edge (to stick the pastry together) before closing it over into a little
log parcel.
Using a sharp knife, cut each log into several pieces.
Depending on what you fancy, anywhere from four to eight pieces.
Lay them all out on a baking tray, slightly spacing them all
out.
Just before you put them in the oven, brush them with the
egg and milk mixture all over, and then sprinkle them with sesame seeds.
Pop them in the oven for about 15 minutes, or until golden brown. Once cooked, they can be frozen and then just reheated when you want them.
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