Preparation time is 10minutes
Cook time is 45minutes
Total time is 55minutes
Serve is for 20 people
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Difficulty level: 3 out of 4
11 Ingredients
Number of servings
20
- 2 sheet frozen butter puff pastry
- 1/4 cup milk
- 1 small carrot, finely diced
- 1 small brown onion, finely chopped
- 500grams lamb mince
- 1tablespoons fennel seeds
- 1 slice white bread, roughly chopped
- 1tablespoons olive oil
- 1 egg, whisked
- 1 stick celery, finely diced
- 1 clove garlic, crushed
Nutrition per serving
478kJ / 114Cal
478 Kilojoules or 114 Calories
5% of daily energy intake*
Protein
6.8grams
Fat
5.6grams
Carbs
8.4grams
Sugars
1.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Preheat oven to 200°C. Line 2 trays with baking paper.
Step 2 of 5
Heat oil in a frying pan over medium heat. Add onion, carrot, celery, garlic and 2 tsp of the fennel seeds. Cook, stirring occasionally, for 15 minutes or until very soft. Cool.
Step 3 of 5
Meanwhile, put bread into a bowl and pour over milk. Stand for 5 minutes or until bread is softened. Squeeze the bread to remove excess milk and crumble it into a large bowl.
Step 4 of 5
Add mince and vegetables to bread and season. Using your hands, work mixtures together until well combined.
Step 5 of 5
Cut a pastry sheet in half. Spoon a quarter of the mixture along one long edge. Brush opposite edge with a little water. Roll up, enclosing filling. Cut into 5 pieces and transfer to a lined tray. Repeat with remaining pastry and filling. Brush rolls with egg and sprinkle with sea salt flakes and remaining fennel seed. Bake for 20-25 minutes or until golden. Serve with relish.
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