Ingredients
- 500g Beef mince
- 2 Carrots, peeled and grated
- 1 Capsicum finely chopped
- 1 Onion finely chopped
- 1 Egg lightly beaten
- 1 handful of finely chopped Shallots
- 1 tablespoon fresh chopped Basil
- 1 teaspoon thyme
- 1 tablespoon of Mixed dry herbs and spices
- Salt to taste ( around 1 teaspoon is a good start)
- Pepper to taste ( around 1 teaspoon is a good start)
- Puff pastry
- Sesame Seeds to sprinkle over the top (optional)
Method
Mix everything together in a large bowl
Cut the puff pastry sheets in half
Form a “sausage” shape of the mince mixture along the long edge of the pastry pieces.
Roll, tucking the overlap underneath.
Cut into an appropriate size, in my case I cut into thirds.
Place the completed rolls on a lined baking tray.
Brush lightly with a milk wash, to help brown the pastry
Bake in the Kamado for ~ 40 minutes
Dome temperature of the Kamado should be around ~ 220C [428F]
To bake in the Kamado you will need to have your deflectors in the middle position on the x-rack. This gives you some protection to the pastry and allows for some good airflow.
Turn that simple beef mince into a delicious family meal or party snack. The added smoke really elevates the flavour of these sausage rolls to a whole new level.
Post time: Nov-28-2022