Prep time: 25 mins
Cooking time: 25 mins
Serves: 16 (depending on size)
Ingredients
Caramelised Onions
— 2 onions, thinly sliced
— 2 tbsp brown sugar
— 1 tbsp balsamic vinegar
— 3 tbsp water
— Olive oil, for cooking
Sausage Filling
— 500g beef mince
— 2 medium carrots, grated
— 80g Persian feta, crumbled
— 2 cloves garlic, minced
— Salt flakes, to taste
— 1 tsp dried oregano
— 1 egg, lightly whisked (for egg wash)
— Sesame seeds, to sprinkle
— 4 puff pastry sheets, thawed
Method
Caramelised Onions
- Heat a drizzle of olive oil in a large pan over medium heat. Add the sliced onions and cook for a few minutes until softened. Stir through the brown sugar, balsamic vinegar and water, then cover and cook, stirring occasionally, until the onions are soft, golden and caramelised (approx. 20mins). Set aside to cool completely.
Sausage Filling
- In a large bowl, combine the beef mince, grated carrot, Persian feta, garlic, oregano, salt flakes and cooled caramelised onions. Mix until evenly combined.
- Preheat oven to 180°C and line two large baking trays.
- Cut each puff pastry sheet in half. Shape filling into logs along one long edge of each pastry piece. Roll the pastry over to enclose the filling, sealing the edge with a little egg wash.
- Cut each roll into your preferred size and place onto a lined baking tray, seam-side down. Brush generously with egg wash and sprinkle with sesame seeds and a pinch of salt flakes.
- Place in the oven for 20-25 minutes, or until the pastry is golden, puffed and cooked through.
Serve warm, or allow to cool and store for easy meal prep or as a freezer snack!
