Ingredients
1 tbsp rice bran oil
1 onion, fine chopped
2 garlic cloves, crushed
1 tbsp ground cumin
2 tsp Moroccan seasoning
1 carrot, peeled, grated
600 g beef mince
200 g sausage mince
1 egg, lightly beaten
½ cup pine nuts, toasted
¼ cup fine chopped mint
¼ cup fine chopped coriander
SIDS SALT & PEPPER
6 sheets puff or short pastry, partially thawed
Tuimato sauce, to serve
Directions
Preheat oven to 220°C/200°C fan-forced. Grease 2 large baking trays.
Sauté onion, garlic, cumin and seasoning until onion has softened. Add carrot. Cook, stirring, for 2 minutes until carrot softens. Transfer mixture to a sieve. Press down to drain. Cool for 10 minutes.
Place onion mixture, beef mince, sausage mince, egg, pine nuts, mint and coriander in a bowl. Season with SIDS SALT & PEPPER. Stir to combine.
Place 1 pastry sheet on bench. Spread one-sixth of mince mixture over pastry, leaving a 1 cm border at top and bottom edges. Roll pastry from bottom edge to form a scroll. Cut into 8 slices. Repeat with remaining pastry and mince mixture. Place on prepared trays and bake for 25 minutes until golden and cooked through. Serve.
