JUST ROLL WITH IT

FOR A FIERY KICK, DUNK THESE CAJUN-SPICED BEEF MINCE SAUSAGE ROLLS INTO SPICY TABASCO AND TOMATO DIPPING SAUCE

CAJUN SAUSAGE ROLL

Makes: 36

INGREDIENTS

1 large celery stick, finely chopped 500g beef mince

1 small brown onion, finely chopped 2 garlic cloves, crushed

70g (1 cup) fresh breadcrumbs

35g (1/4 cup) pecans, finely chopped 1/4 cup chopped fresh continental parsley 2 tbsp Cajun seasoning

1 tbsp barbecue sauce 2 eggs 3 sheets frozen puff pastry, just thawed 250ml (1 cup) tomato sauce 1 tsp Tabasco sauce

METHOD

Place the celery in a heatproof bowl. Pour boiling water over and set aside for 5 minutes. Drain well.

Combine the celery, mince, onion, garlic, breadcrumbs, pecan, parsley, Cajun seasoning, barbecue sauce and 1 egg in a bowl. Season. Mix until well combined. Preheat oven to 200C/180C fan-forced. Line 2 baking trays with baking paper. Lightly whisk the remaining egg in a bowl.

Cut the pastry sheets in half. Place one-sixth of the mince mixture along centre of each piece of pastry. Brush 1 long edge with egg. Fold the pastry over to enclose the filling, pressing to seal.

Score the top of each roll lightly to create 6 portions. Place, seam-side down, on the prepared trays.

Brush the pastry with egg. Use a small sharp knife to pierce the tops a few times to allow steam to escape.

Bake for 25 minutes or until cooked through and golden. Cut into rolls along the scored lines.

Combine the tomato sauce and Tabasco in a serving bowl. Serve with sausage rolls. TIP: You could also serve these spicy little numbers with a dish of barbecue sauce for dipping.