Ingredients – 16 small rolls

  • 250g kangaroo mince
  • ½ onion – fine chopped
  • 1 garlic clove – finely chopped
  • 1 small carrot – grated
  • ½ teaspoon ground native pepperberry
  • 1 teaspoon fresh native thyme (to taste) – finely chopped – or parsley
  • 1 tablespoon tomato sauce
  • ½ cup fresh breadcrumbs
  • 1 egg for egg wash
  • 2 sheets puff pastry – thawed

Method

  • Set oven to 220 C. Prepare a baking tray by lining with baking paper.
  • Peel and finely dice the onion. Peel and grate the carrot.
  • Finely dice the garlic. Wash and chop the parsley.
  • Mix together all ingredients. Divide into 4 equal portions.
  • Cut east pastry sheet into two pieces, lengthwise.
  • Place the sausage meat on top of the pastry and moisten edges of pastry with water.
  • Fold the pastry over the meant. Seal the edges with a fork.
  • Cut each roll into 8 equal pieces. Glaze with beaten egg.
  • Bake a 220 C for 10 minutes, then reduce the oven to 190 C for a further 10 minutes.
  • Serve with tomato sauce!