Lamb and pine nut sausage rolls
Lamb and pine nut sausage rolls
MAKES 96 COCKTAIL ROLLS PREP TIME 30 MINUTES COOKING TIME 25 MINUTES
1kg lamb sausage mince (buy lamb sausages and remove the skins) 500g lamb mince 2 brown onions, finely chopped 2 garlic cloves, finely chopped 2 cups fresh breadcrumbs ¼ cup French mustard 2 tablespoons ground cumin seeds 2 tablespoons ground coriander seeds 1 tablespoon dried oregano ¾ cup pine nuts, toasted and roughly chopped zest of 1 lemon 1 teaspoon salt ½ teaspoon pepper 6 sheets frozen puff pastry 1 egg, beaten with 1 tablespoon water
1 Preheat the oven to 200°C. Line baking trays with baking paper.
2 In a bowl, place all the ingredients, except for the pastry and egg. Using your hands, work until well combined.
3 Lay the pastry out on a work surface and cut each sheet in half. Work with the pastry still a little bit firm from the freezer, as it is easier to handle.
4 Divide the sausage mixture into 12 pieces and place a piece lengthways on each pastry half-sheet. Fold the 2 pastry sides over the sausage mixture and gently press to join.
5 Turn the rolls over and cut each into 8 pieces using a sharp knife. Place the sausage rolls seam side down on the baking trays. Brush the pastry with the beaten egg.
6 Bake for 20-25 minutes, until the pastry is puffed and golden.
SERVES 4 PREP TIME 15 MINUTES COOKING TIME 20 MINUTES
500g beef mince 1 egg, lightly beaten ½ cup grated tasty cheese 2 large garlic cloves, crushed 1 medium carrot, grated 1 onion, grated 1 cup fresh breadcrumbs 2 tablespoons Dijon mustard ¼ cup tomato sauce ¼ teaspoon salt ¼ teaspoon pepper 1 teaspoon oil, for frying
1 Preheat the oven to 180°C.
2 In a bowl, combine all the ingredients, except the oil. Using your hands, mix thoroughly. Form into 8 equal patties.
3 Heat an ovenproof frypan over medium-high heat, add the oil and brown the rissoles on both sides. Place the pan into the oven and bake for 20 minutes, or until the rissoles are golden brown and cooked through.
SERVES 6 PREP TIME 30 MINUTES COOKING TIME 1 HOUR
4 waxy potatoes, such as Agria (about 800g) 50g butter ⅓ cup (80ml) milk 1 teaspoon salt 1 teaspoon vegetable oil 2 brown onions, chopped 2 medium carrots, diced 3 celery stalks, diced 750g lean beef mince ½ cup tomato paste ¼ cup plain flour 1 cup (250ml) beef stock ground black pepper
1 Preheat oven to 180°C. Peel the potatoes and boil in a large pot of salted water until tender. Drain and mash immediately with half the butter, the milk and half the salt. Set aside.
2 In a large frypan, heat the oil over a medium-high heat and add the onion, carrot and celery. Sauté for 5 minutes or until transparent and fragrant. Add the beef and cook for a further 6-8 minutes, stirring and breaking up any lumps with a spoon, until all the meat has browned.
3 Add the tomato paste and sauté for a further minute. Sprinkle the flour over the meat mixture and stir to mix through. Stir in the stock, a little at a time, until all incorporated. The meat mixture should be a lovely dark brown colour, and the gravy will be rich. Season with remaining salt and pepper to taste.
4 Place the meat mixture into a medium ovenproof dish. Carefully spread the mashed potato over the top and rough it up with a fork – this will help to create lovely crispy bits on top. Dot the top with the remaining butter.
5 Bake for 30-40 minutes, or until the top is a deep golden brown.