1 tablespoon oil
1 brown onion
250g beef (or pork) mince
400g sausage mince
1 medium carrot
1 tablespoon tomato paste
1 cup fresh breadcrumbs
2 tablespoons chopped fresh parsley
3 puff pastry sheets
Directions to Cook:
Preheat oven to 180°C.
Finely dice onion. Grate carrot.
Heat oil in small pan and sauté onion until tender. Remove from heat and set aside to cool.
In a large bowl mix sausage mince, beef mince, sauteed onion, breadcrumbs, grated carrot, tomato paste and parsley. Mix thoroughly (clean hands are best for this). Season with salt and pepper.
Cut each pastry sheet in half to form two rectangles. Place meat mixture along the centre of each rectangle (lengthways) to form a long sausage shape about 2 cm wide. Wrap pastry over mince mix and pinch the seams together (make sure there is an overlap).
Place seam side down on chopping board. Cut each roll into 2 or 4 sections and place rolls seam side down on a lightly-greased baking tray. Pierce each roll once with the tip of a sharp knife. Repeat with remaining pastry and meat mix.
Brush rolls with beaten egg and bake for 20-25 minutes until golden and cooked through.
Making fresh breadcrumbs
Remove the crusts from stale bread slices, break into pieces and whizz them in the food processor. (Store in clip seal bags in the freezer and use as required) .
Or, grate frozen slices of bread (crusts removed) straight from the freezer.
Life for us has been all about survival on a shoestring budget. I've learnt how to live on very basic (and cheap) staples and I cook from scratch and don't buy prepackaged mixes of anything. I've raised three happy and healthy kids and I believe that food is central to good communication and a happy and connected life!
Close to Home
Tales from the front line of parenting. These were some of the happiest days of my life.
I have an unpublished cookbook manuscript that lives on my kitchen bench. This is the collection that I have fed my family from for many years, all made from a core list of practical and economical ingredients. The manuscript is splattered with butter, flour and milk from daily use. It moves between the kitchen and the office as I edit and test-kitchen the recipes.