Sausage Rolls
INGREDIENTS:
500g grass-fed lean beef mince
3 garlic cloves
1 large carrot
1 zucchini
3 tbs hemp seeds
2 heaped tbs tomato paste
2 tsp ground cumin
1 tso paprika
1 tsp oregano leaves
1 tbs EVOO
2 sheets spelt puff pastry
(optional) 1 tbs concentrated bone broth
METHOD:
Thaw 2 pastry sheets, if frozen and preheat the oven on 200 degrees.
Very finely grate carrot & zucchini. Squeeze all excess water from the zucchini until you remove as much water as possible.
Prepare EVOO & garlic in a saucepan on a high heat. Sauté for 1 minute before adding in mince. Cook for a further 2-3 mins until mince is slightly browned.
Add carrot, zucchini, hemp seeds, oregano, paprika & cumin & mix.
Add in tomato paste & (optional) bone broth and mix further until mince is cooked through slightly. Remove the mince from the stovetop and allow to cool.
Lay out the pastry and cut evenly down the centre of each sheet. You now have 4 rectangles.
Add mince mixture into a long log shape down the centre of each rectangle, leaving 1-2 cm around the edge. Ensure the mince is tight and compact.
Holding the two side, fold the pastry over the mince like you are wrapping a baby and close the ends tightly with fingers. You should no longer see any mince filing. You can brush the ends with raw egg before folding to ensure closure. Use your fingers to softly smooth over the edges.
On a lined baking tray, lay all 4 sausage rolls and place in the oven for 25 min.
Remove from the oven and allow to rest before cutting into squares.
