WHAT YOU'LL NEED
- 4 ready-rolled puff pastry sheets, thawed
- 1 egg
- 1 tablespoon milk
- 500 g beef mince
- 500 g sausage mince
- 1 tablespoon Continental Beef Stock Powder
- 1 small onion, finely chopped
- 1 medium carrot, grated
- 2 cloves garlic, crushed
- ¼ cup finely chopped parsley
NUTRITIONAL INFORMATION
Amount per serving
Energy (kcal)
202kcal
Energy (kJ)
844kJ
Protein (g)
6.6g
Carbohydrate incl. fibre (g)
11.7g
Carbohydrate excl. fibre (g)
11.1g
Sugar (g)
0.9g
Fibre (g)
0.6g
Fat (g)
14.4g
Saturated fat (g)
4.4g
Unsaturated fat (g)
6.7g
Monounsaturated fat (g)
5.6g
Polyunsaturated fat (g)
1.1g
Trans fat (g)
0.1g
Cholesterol (mg)
27mg
Sodium (mg)
263mg
Salt (g)
0.66g
Vitamin A (IU)
350IU
Vitamin C (mg)
0.6mg
Calcium (mg)
8mg
Iron (mg)
0.92mg
Total
6469kcal
27001kJ
211.3g
374.6g
356.5g
28.8g
18.2g
460.0g
141.6g
214.3g
178.4g
35.9g
4.7g
858mg
8430mg
21.08g
11215IU
20.5mg
252mg
29.37mg
Let's Get Cooking
- 1 Preheat oven to 200°C. Line 2 large baking trays with baking paper.
- 2 Combine beef mince, sausage meat, Stock Powder, onion, carrot, garlic and parsley in a large bowl. Divide mixture into 8.
- 3 Lay a sheet of pastry on a flat surface. Cut sheet in half horizontally. Spoon 1/8 of the mince mixture down along the long side of one pastry half, shaping mince into a long sausage shape. Brush opposite end with a little egg mixture (egg beaten with milk).
- 4 Roll up pastry to enclose filling, finishing seam side down. Brush top of log with egg mixture. Cut into 4 pieces. Place pieces, seam side down on prepared tray, 2cm apart. Repeat with remaining mince mixture, pastry and eggwash. If using sesame seeds sprinkle over the sausage rolls before baking for 15-20 minutes or until golden and cooked through.