Mini kashmir sausage rolls
makes 40
Can be prepared in advance to the baking stage and frozen.
Ingredients
| 2 Tbsp | butter |
| 2 Tbsp | oil |
| 1 | medium onion, diced |
| 3 cloves garlic, chopped | cloves garlic, chopped |
| 1 cup | shredded carrot |
| 2 tsp | garam masala |
| 2 tsp | cumin seeds |
| 500g | lean minced beef |
| 1/2 cup | fresh breadcrumbs |
| 1/4 cup | finely chopped coriander |
| 1/4 cup | mint leaves |
| Salt | to taste |
| 1 | egg, lightly beaten |
| 2 1/2 sheets | frozen flaky pastry |
Garnish
| 1 small | egg, beaten |
| 2 Tbsp | sesame seeds |
Directions
- Heat the oil and butter in a non-stick frying pan on low heat. Sauté the onion, garlic and carrot until softened. Add the spices. Cook for 1 minute. Cool.
- Place the mince in a bowl and add the onion mixture, breadcrumbs, herbs, salt and egg. Mix well.
- Cut the 2 sheets of flaky pastry in half. Divide the mince mixture into 5 equal portions, about 140g each. Roll into logs the same length as the pastry. Place the logs along the centre of each pastry sheet and roll up. Cut each log into 8 equal pieces.
- Place on 1 or 2 baking paper-lined baking trays. Brush with the egg. Chill for 10 minutes.
- Preheat the oven to 200°C.
- Brush the rolls again with egg and sprinkle with the sesame seeds. Bake for 15 minutes, until golden and cooked through.
- Great served with plain yoghurt combined with chopped mint, crushed garlic and a dash of lemon juice.