560g beef sausage mince
1 small brown onion, finely chopped (you can use red onion)
2 cloves garlic, crushed, peeled, finely chopped (optional)
2 medium potatoes, cut into fine little cubes
1 large carrot, cut into fine little cubes
3 tbs Moroccan seasoning
1 egg, lightly beaten (for egg wash)
3 1/2 sheets puff pastry, thawed
1 tbs poppy seeds
1. Preheat oven to 180 degrees Celsius. Line 2 baking trays with baking paper. Place potatoes and carrots in a bowl with water and cook in the microwave for 4-5 minutes or until tender but firm. Drain and pat dry.
2. Cut pastry sheets in half. Combine the mince, carrot, potatoes, onion and spice. Season with salt and pepper. Divide the mince mixture into 7 portions and shape each portion into a log. Arrange sausage logs along the centres of pastry sheets.
3. Brush 1 long side of the pastry with the egg. Roll up to enclose the filling. Cut each roll evenly into 4 pieces. Place rolls, seam-side down, on the lined trays. Brush the top of the rolls with egg and sprinkle with poppy seeds.
4. Bake in the oven for 25-30 minutes or until golden. Serve with tomato chutney.
4 granny smiths apples, remove cores
1/3 cup glazed cherries
2 tbs. sultanas, roughly chopped
2 tbs. pistachio kernels, roughly chopped
1 cinnamon stick
4 cups cold water
1 cup caster sugar
1 egg, beaten
2 sheets puff pastry (bought)
Bought vanilla custard to serve
Stir the water & sugar in a saucepan over low heat until the sugar dissolves.
Bring to a simmer. Add the cinnamon stick & apples. Cover & simmer for 10-15 minutes or until
apples are just tender. Cool slightly.
Preheat oven to 200 degrees Celsius.
Combine glazed cherries, pistachio kernels and sultanas in a bowl. Divide among the apple centres.
Cut sheets of purchased puff pastry into strips. If pastry is frozen, thaw slightly before cutting.
Allow 4 strips for each apple. Place 1 strip around each apple, tucking in the ends. Place
another strip across the the first strip and tuck underneath. Cross remaining 2 strips of pastry over the apple
at even intervals. Cut leaves from pastry and place on each apple. Brush the pastry on apples with beaten egg. Bake on greased baking sheets in
the preheated oven 15 minutes or until the pastry is golden. Serve with vanilla custard.