500gramslamb mince – use good quality from your butcher
1large carrot – cut into small chunks
1brown onion – peeled and quartered
1clovegarlic – crushed
1cupfresh breadcrumbs
1tablespoonfinely chopped fresh rosemary leaves
½ teaspoonsalt
½ teaspoonground black pepper
3sheets of ready rolled puff pastry
Instructions
Preheat your oven to 190ºC and line two baking sheets with baking paper (less washing up at the end)
Process the carrot, onion and garlic until it is quite fine.
In a large mixing bowl, combine the mince, vegetable mixture, breadcrumbs, rosemary and seasoning. Mix well – best done by getting in there with your hands! As an option for a bit extra flavour, add a tablespoon of tomato paste, too.
Thaw the pastry and divide each sheet in half, so that you have 6 long rectangular shapes.
Divide the filling evenly between the 6 pieces, making a sausage shape along the long edge closest to you.
Roll them up and cut into 6 even pieces. Brush the top with beaten egg or milk. Arrange on the two trays and pop into the oven for 25 minutes or until golden brown and crispy on top.
Notes
Tip: check them half way through cooking and if the middle ones aren’t cooking as quickly, shuffle them around for the last half of the cooking time.