A family favourite that is great hot or cold, making it perfect for picnics and lunches.
- 750g beef mince
- 2 eggs, lightly beaten
- 1/3 cup tomato sauce
- 1 brown onion, finely chopped
- 1 carrot, grated
- 2 garlic cloves, crushed
- 1/2 cup packaged dried breadcrumbs
- 1/4 cup chopped fresh flat-leaf parsley
- 1 x 400g can kidney beans (or a mixture), drained
- 1 x 320g sheet ready-rolled puff pastry
- 1 egg, lightly beaten
- Tomato relish, to serve
Heat oven to 200C and line a baking tray with baking paper.
Place mince, eggs, sauce, onion, carrot, garlic, breadcrumbs, parsley and beans in large bowl. Season with salt and pepper. Mix well to combine.
On a lightly floured surface, roll out the pastry to a 30cm x 33cm (12in x 13in) rectangle and arrange on the prepared baking tray. Spoon mince mixture along the middle leaving a 2cm gap at each end.
Using a sharp knife, cut diagonal strips, spaced 5cm apart, along the length of the pastry.
Fold up the ends, and then plait alternate strips of the pastry to neatly cover the sausage filling. Trim the excess pastry and brush all over with the beaten egg.
Bake for 45 minutes or until filling is cooked through and pastry is golden and puffed.
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