Makes about 16 mini rolls. Leftover shredded roast meat or cooked mince are great for this recipe too.

INGREDIENTS

Filling:

• 1 medium onion, diced
• 1 tsp butter
• 6 cooked quality (low fat) sausages, chopped (or 400g leftover roast, shredded or 400g cooked mince)
• 2 tomatoes, diced
• 1 can butter beans, drained
• 1 carrot, grated coarsely
• ¼ cup multigrain breadcrumbs
• 1 tbsp mustard
• 1 tbsp dried Italian herbs
• 1 tsp paprika
• 1 tsp black pepper
• 1 egg, beaten (half used in filling, the other half to brush pastry)

Pastry:

• 2 sheets rolled square puff pastry
• Sesame seeds

METHOD

1. Brown the onion in a little butter. Place all filling ingredients into a food processor and process until well combined and there are no chunky bits. Add half the egg, breadcrumbs and mix in well. Set aside.
2. Preheat oven to 220C (200C fan forced).
3. Thaw puff pastry sheets for about 4 minutes. Cut pastry in half and place on the bench top with the longer edge closest to you.
4. Spoon filling along the middle of the rectangle, pressing down firmly with your hands. Roll up the pastry to enclose the filling and form a log. Make sure that there is about a 1cm overlap at the pastry closure. Place seam side down on a cookie sheet lined with baking paper.
5. Brush with egg wash and sprinkle with sesame seeds. Cut each log into 4 with a bread knife - trying not to squash them down.
6. Bake for about 15 minutes, or until the pastry is puffed and golden. Serve with tomato sauce or green tomato relish.

Recipe by Martyna | Wholesome Cook
Prep: 20 mins. Cook: 15 mins. Total: 35 mins
Serves: 4-8.