260g grams grass-fed beef mince (Alternatively you could use free-range pork mince or a combo of the two).
½ medium brown onion, finely diced
¼ cup carrot grated
½ cup baby spinach, finely shredded
1 garlic clove, minced
1 tablespoon tomato paste
1 teaspoon paprika
1 teaspoon mixed fresh herbs of your choice
2 large free range eggs
1 batch of our homemade gluten-free puff pastry or a good quality store-bought gluten-free pastry
1 tablespoon sesame seeds, to garnish
- Preheat your oven to 200º Celsius and line a large baking tray with a sheet of baking paper.
- In a bowl pop the beef mince, onion, grated carrot, baby spinach, tomato paste, herbs and one of the eggs. Combine thoroughly and set aside.
- Roll out the pastry fairly thin so that it is easy to work with. At this stage, you can lay the pastry straight on your baking sheet and work from there. You’ll need to have a pastry brush handy, a fork to for pricking and your last egg beaten in a small bowl.
- Now either using your hands or a spoon run a thick line of mince down the centre
- of your pastry.
- Using your pastry brush and run a line of egg wash along the outer edges of your roll and then fold one side over the other. Flip your long sausage roll over and prick your fork all over the top, this will allow the steam to escape when cooking.
- Sprinkle sesame seeds over the top and slice your rolls to whatever size you prefer, the larger they are the longer cooking time they will need in the oven. Finish them off with a final brush of egg wash.
- Place them straight into a hot oven for +/- 30 minutes or you can cover with cling wrap and refrigerate if making in advance for later in the day.