560g beef sausage mince
1 small brown onion, finely chopped (you can use red onion)
2 cloves garlic, crushed, peeled, finely chopped (optional)
2 medium potatoes, cut into fine little cubes
1 large carrot, cut into fine little cubes
3 tbs Moroccan seasoning
1 egg, lightly beaten (for egg wash)
3 1/2 sheets puff pastry, thawed
1 tbs poppy seeds
1. Preheat oven to 180 degrees Celsius. Line 2 baking trays with baking paper. Place potatoes and carrots in a bowl with water and cook in the microwave for 4-5 minutes or until tender but firm. Drain and pat dry.
2. Cut pastry sheets in half. Combine the mince, carrot, potatoes, onion and spice. Season with salt and pepper. Divide the mince mixture into 7 portions and shape each portion into a log. Arrange sausage logs along the centres of pastry sheets.
3. Brush 1 long side of the pastry with the egg. Roll up to enclose the filling. Cut each roll evenly into 4 pieces. Place rolls, seam-side down, on the lined trays. Brush the top of the rolls with egg and sprinkle with poppy seeds.
4. Bake in the oven for 25-30 minutes or until golden. Serve with tomato chutney.