INGREADIENT

• 4 sheets ready rolled puff pastry
• 2 carrots peeled cut into chunks
• 1 onion medium peeled quartered
• 1/2 cup Italian flat-leaf parsley fresh
• 500 g chicken mince
• 500 g pork mince
• 1/2 tsp salt
• 1/4 tsp white pepper
• 1 egg lightly beaten

Direction

1. Preheat oven to 180°C (160°C fan-forced). Line two baking trays with baking paper.
2. Place pastry sheets on bench to defrost. Place carrots, onion and parsley in a food processor and pulse until finely chopped.
3. Add mince, salt and pepper and puree until smooth. I did this in batches, combined all ingredients in a large bowl and did the final mixing with (clean) hands.
4. Divide the mince mixture into eight equal portions.
5. Slice each sheet of pastry in half. Place a portion of mince on the middle of the long-edge of the pastry and pat the mince into a long sausage shape.
6. Brush the sides of the pastry with egg, peel the pastry away from the plastic backing and fold the bottom edge over the mince and then roll it over to seal. Do this as firmly as possible so the pastry is tight and neat — makes for better presentation.
7. Brush the top of the pastry with egg and then cut each roll cross-ways into about 8 small rolls.
8. Place rolls on prepared trays about 2cm apart. Bake for 20 minutes until pastry is puffy and golden and the mince is cooked through