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300g Clayton’s Organic beef mince 

1 small brown onion, finely chopped 

1 carrot, peeled, grated 

1 egg, lightly beaten 

1 tablespoon at-leaf parsley leaves, chopped 

1/2 teaspoon Mixed Herbs 

1/2 teaspoon ground black pepper 

2 sheets frozen puff pastry, partially thawed 

1 tablespoon milk 

tomato sauce, to serve 


Step 1 Preheat oven to 220°C. Line a baking tray with baking paper. 

Step 2 Combine mince, onion, carrot, egg, parsley, dried herbs and pepper in a large bowl. Mix until well combined. Cut pastry sheets in half.

Step 3 Shape one-quarter of the mince mixture into a sausage and place along 1 long edge of pastry. Roll up pastry to enclose mince mixture. Cut roll into 4. Place, seam side down, on prepared tray. Repeat with remaining mince mixture and pastry. 

Step 4 Brush sausage roll tops with milk. Bake for 20 to 25 minutes or until golden and pued. Allow to cool on tray for 5 minutes. Serve hot with tomato sauce.