Sausage Rolls

This recipe is adapted from Taste.com.au

Ingredients:
Filling

• 300g Beef mince
• 1 small onion
• 1 small carrot
• 1 small zucchini
• 1-2 tsp dried mixed herbs
• 0.5 tsp black pepper
• 1 tsp garlic - crushed
• 1 egg

Pastry

• 2 sheets frozen low-sodium puff pastry (Pampas butter puff pastry)
• Milk to brush

Directions:

1. Heat the oven to ~200 degrees
2. Take the pastry out of the refrigerator - lay out to defrost
3. Chop the onion in a food-processor
4. Grate the zucchini and carrot in the food-processor
5. Put the onion, zucchini and carrot in a blender or stick-blender chopping barrel - chop within an inch of its life. What you want is "slurry".
6. Return the slurry to the food-processor (you can squeeze out extra water if you want first).
7. Run the food-processor on slow; add the herbs, garlic, herbs, pepper and egg and let the food-processor mix them in
8. Add the mince and run it on the slowest or second slowest for a few minutes to thoroughly combine and break the mince down into a much finer sausage-meat like consistency.
9. Cut pastry sheets in half
10. Shape one-quarter of the mince mixture into a sausage and place along 1 long edge of pastry. Roll up pastry to enclose mince mixture. Cut roll into 4. Place, seam side down, on prepared tray.
11. Brush sausage-roll tops with milk.
12. Repeat with remaining mince mixture and pastry.
13. Bake for 20 to 25 minutes or until golden and puffed.