Beef and Rosemary Sausage Rolls

Method

1. Heat a medium frypan on medium low heat
2. Add vegetable oil and bring to temperature. Add onion and cook slowly, stirring as needed, until soft. Add garlic and stir through for a few minutes until it changes colour and is fragrant. Add herbs and beef stock concentrate and stir through.
3. Remove from heat and allow to cool. Preheat oven to 190C.
4. In a mixing bowl, combine onion mix, beef mince, carrot and breadcrumbs with your hands.
5. Cut pastry in half so you have two rectangles. Use your hands to mould a sausage shape and place along the long side of the pastry allowing room for pastry to meet with about 1cm overlap. Take care not to overfill.
6. Cut to size as you prefer, prick each serve with a fork
7. Brush with egg wash and sprinkle with mustard seeds
8. Place on a baking tray lined with baking paper and cook at 190C for 10 minutes then reduce to 180C for 25-30 minutes or until pastry is golden and filling is cooked.
9. Shuffle your trays if your oven cooks unevenly.

Notes

Consider doubling this batch!

We love empire pastry, made here in Western Australia with real butter. Or if you’re feeling time rich, have a go at making your own.