- 15 ml olive oil
- 1 carrot, finely grated
- 1 onion, finely chopped
- 5 ml garlic powder
- 20 ml dried Italian herbs
- 30 ml tomato paste
- 500 g beef mince
- 250 g pork mince
- 2 eggs (plus 1 mixed with 30 ml milk for the egg wash)
- 100 g breadcrumbs plus extra for coating (50 g)
- 45 ml soy sauce
- Puff pastry (approx 4 sheets but will vary depending on the size of your sausage rolls and your pastry)
- Tomato sauce (optional, for serving)
- Preheat oven to 200ºC
- Lightly fry carrot and onion in oil until onion is translucent (around 5 minutes). Remove from heat and stir through the dried herbs, garlic powder and tomato paste.
- In a large bowl combine beef mince, pork mince, breadcrumbs, eggs, soy sauce and hot carrot/onion mixture. Roll the mixture into logs with a diameter of approximately 2 cm (not too thick because they will expand as they cook) and coat each roll in extra breadcrumbs.
- Brush puff pastry with egg wash and roll log in puff pastry, allowing a 1 cm overlap, and trim off the excess. Arrange the sausage roll on the baking tray with the seam side underneath – along the centre.
- Brush the sausage rolls lightly in egg wash and cut to size (I cut mine around the 5 - 7.5 cm length).
- Bake for 20 - 25 minutes.
Best served: Hot, with tomato sauce
Lamb and bison also work well as substitutes for the beef mince and the minces can be mixed and matched as long as you end up with 750 g of mince.
The type of soy sauce used makes a considerable difference to the result. For a stronger flavor, use a dark soy.
- Storage: Refrigerator for 3-4 days
- Freezer: Yes (if mince never previously frozen)
- Reheat: Microwave or oven