INGREDIENTS
500g Lenah Wallaby Mince
1 Onion coarsely grated or chopped.
2 Cloves of Garlic, crushed.
1 1/2 cups fresh breadcrumbs (day-old bread works best)
1 tbsp Moroccan spice mix
1/2 cup coarsely chopped coriander.
3 sheets (25cm) ready-rolled puff pastry, thawed, halved.
1 egg lightly whisked.
1 tbsp sesame seeds
2 tsp cumin seeds
METHOD:
Preheat oven to 220°C. Line 2 oven trays with baking paper.
Place your Lenah Wallaby mince, breadcrumbs, onion, garlic, Moroccan spice, and coriander in a large bowl and combine well.
Fit a large piping bag with a 2cm plain nozzle. Place the sausage mixture into the piping bag.
Pipe the mixture down the edge of a pastry sheet. Roll to enclose. Brush a little egg on the end to secure. Use a sharp knife to cut the roll into 4cm lengths.
Place on the tray.
Continue with remaining mince and pastry sheets. Brush with remaining egg and sprinkle with sesame and cumin seeds. Place in the fridge for 15 minutes to rest.
Bake for 15-20 minutes or until pastry is puffed and golden and center is cooked through. Serve warm or at room temperature.
NOTES:
Fresh Garlic can be substituted with crushed store brought garlic. For this recipe you’ll need approximately two teaspoons.
If you do not have access to or cannot make the breadcrumbs, store brought will substitute, but you’ll need to use a cup, not a cup and a half, as they will dry it out.
You can use homemade puff pastry for this recipe if you desire.
You can substitute the fresh coriander with dry, but it will slightly affect the taste a little and dry is stronger. You will need about three teaspoons, for this recipe.
If you need to replace the egg component of this recipe, egg replacer or easy egg should work well. You can seal the puff pastry by using water. Dip your finger into a dish of water and run your finger down the pastry where you plan to seal the edges and press the edges together.
You can prep these in advance, precook and freeze, but you’ll need to heat from thawed for a more even result.