Smoked Chilli Kangaroo Sausage Rolls
Serves 4
Ingredients
- 750 g minced kangaroo
- 80 ml Glasseye Creek Smoked Chilli Sauce
- 2 sheets butter puff pastry
- 1 large onion, finely diced
- 2 tsp fennel seeds
- 2 tsp toasted sesame seeds
- 2 tbsp olive oil
- Sea salt and freshly ground black pepper
- 2 eggs, one for filling and one for glazing
- 1/2 cup fresh breadcrumbs
Method
1. Heat the oven to 200°C conventional or 180°C fan bake. Cook the onion with the fennel seeds in 1 tbsp oil for 6-8 minutes; cool completely.
2. Mix the cold mince, cooked onion, 60 ml sauce, 1 egg, 1/2 cup breadcrumbs, 1 tsp salt and pepper until just combined.
3. Cut each pastry sheet in half. Shape the filling into four even logs along the pastry, roll firmly and place seam-side down.
4. Cut each log into four, brush with beaten egg and scatter with sesame seeds. Bake for 25-30 minutes until puffed, golden and at least 75°C in the centre.
5. Rest for 5 minutes and serve with the remaining sauce.
Sauces in this recipe
Get the good stuff for your next cook-up.
Smoked Chilli Sauce (Pretty Hot Sauce)
$13.95 NZD
Post Comment